When I published this recipe I had teenagers at home, and we regularly used our ice cream maker. Now, I’m a mom to twenty-somethings, and the ice cream maker has been gone for a few years. Reminiscing, this recipe is 100% accurate. Through all the ice creams we made, this definitely was my favorite. (Although, it should be noted that my eggnog ice cream takes a solid second place.) Maybe I need an ice cream maker again.
The original post from April 2013
We have had our ice cream maker for about a year and a half. In that time we have tried a number of flavors: vanilla, coconut, pistachio, coffee, and more. We haven’t used the ice cream much in the last few months, as winter weather isn’t necessarily conducive to cold desserts. With the arrival of spring and temperatures finally above freezing, it seemed time to take the ice cream maker out of hibernation.
Ice cream is so versatile. Almost any flavoring can be added and a multitude of ingredients can be used as add-ins or toppings. However, last night a more simplistic ice cream was in mind. Not as simple as vanilla but not much more elaborate, peanut butter was the flavor of choice.
Of all the ice creams we’ve made, this ice cream is one of our favorites. The peanut butter flavor is intense. When eating this ice cream there is no question as to what flavor was chosen. Plus, it also has a fabulous texture without additional freezing. Taken directly from the ice cream maker it is a thick soft serve consistency, perfect for immediate eating.
I’m already contemplating whether to have another dish tonight. . .
Extra Creamy Peanut Butter Ice Cream
Ingredients
- 1-1/8 cup creamy peanut butter
- 3/4 cup granulated sugar
- 1-1/4 cup whole milk
- 2 cups light cream
- 1 tablespoon vanilla
Instructions
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Combine peanut butter and sugar in the bowl of a stand mixer, mixing on speed 2 until smooth.
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Add milk and mix on speed 2 for 1-2 minutes, or until the sugar is dissolved.
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Stir cream and vanilla into mixture, stopping to scrape the sides to make sure all is combined.
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Turn on ice cream machine and slowly add mixture.
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Allow ice cream to process for 25-30 minutes, or until thickened.
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If you prefer a firmer consistency, transfer to a sealed container and freeze for 2 hours.
