We All Scream for…… Peanut Butter?

Posted: March 23, 2010 | Author: Johanna | Filed under: Johanna | 5 Comments »

I rarely post recipes that require specific equipment. I’m much more of a “throw it together” kind of a gal, using my own two hands as much as possible. But there are some times when there is only one thing that will do. One of those times is when it’s 3am and your friend suggests you try to make peanut butter ice cream. Trust me. When you’re walking home from a housewarming party at 3am, peanut butter ice cream sounds like the best idea in the entire world. Because it is. In fact, it’s the best idea in the world at any time.
And luckily, I have an ice cream maker, which makes it all the better. I think mine was on sale for $25 at Crate and Barrel, or something like that, and I have DEFINITELY gotten my money’s worth from it. I highly recommend you get one, especially after you read this recipe.
Peanut Butter Ice Cream

1 Cup Peanut Butter – I used Skippy Super Chunk and thought it was great. Go with your favorite, test out several if you like.
3/4 Cup Sugar – I used straight up white granulated sugar for this, although I’m interested in the effects of turbinado sugar on ice cream making.
1 Cup Whole Milk
2 Cups Heavy Cream
2 Teaspoons Vanilla Extract – I definitely didn’t measure this. I just dashed some in because I was preoccupied.

1. Combine the Peanut Butter and sugar in the bowl of a stand mixer, or in a big bowl, and beat either with the stand mixer or a hand mixer, or heck, with a whisk if you need to do your tricep workout for the day, until well blended and smooth.
2. Add the milk, and beat again until combined.
3. Add the cream and vanilla, and beat for a few seconds, until things are combined, but not so much that you run the risk of making whipped cream.
4. Pour the prepared base into your ice cream maker, and run it to the manufacturer’s specifications. I ran mine for 20 minutes, and think that next time I will scale that back to between 15 and 18. Once the time is up, scoop the semi-frozen base into a container, and put it in the freezer until it is set to the consistency you like.

This ice cream is great on its own, but as a noodler, a tweaker, a tinkerer and someone who never really has her shit together despite her every attempt, I couldn’t leave Peanut Butter Ice Cream well enough alone. I had to meddle. So I turned it into a sundae. Lacking a microwave (thank goodness), I had to put the Nutella jar in a pot of hot water to soften and heat up, while chopping up some salted peanuts.
Let’s just say that the combination of salty peanutty goodness, smushy warm Nutella, and peanut butter ice cream, which is both sweet AND salty, is a match made in heaven. Next time, I think I might even add some chopped up salted peanuts to the mix while the ice cream maker is running, to get a little more of the salty-sweet contrast. Please make this ice cream if you have an ice cream maker. If you don’t have an ice cream maker, go buy one, and THEN make this ice cream.
Also, if anyone can come up with the right liquor to combine with peanut butter to make an “adult” milkshake with this, please let me know in the comments! I’m thinking framboise, or something in the berry flavored variety, to mimic a PBJ. Any other thoughts?