Peanut Butter Ice Cream

Peanut Butter ice cream 143

Do y’all watch “Chopped” on Food Network? I must admit, I love that show. While it doesn’t rise to the level of addiction (ahem, “The Blacklist”, cough, ahem), I’ll definitely tune in if it happens to be on.

And if you’ve seen it more than, oh, twice, then you know that the contestants looooove to attempt ice cream during the dessert round. Although, by this point, I’m not sure why any contestant on “Chopped” would even think of making ice cream anymore, because more often than not, that ice cream gets overchurned. Happens almost every time, right?

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And those chefs know it. You saw it too – it was like scraping butter out of the machine, and then the shot goes to the interview room, and they’re smacking their forehead in frustration and shame, offering up various excuses as to why they let it happen (“Time got away from me!” “I’m not familiar with this ice cream maker!” “I did everything right, I don’t know why it overchurned!”)

I’ll admit, I’ve usually watched those particular shows with a little bit of smugness, thinking to myself, churning ice cream is so easy, how could these professional, experienced chefs mess that part of it up?

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Well. Never again can I be so sassy and cocky. Because now, my friends, I’ve joined those chefs in a particular ranking: I too have overchurned ice cream. In my home. With my ice cream maker I’ve used hundreds of times. I had to remake this peanut butter ice cream because the first attempt turned out to be a butter-like, disgusting mess that had the most off-putting texture. And, strange but true – it wouldn’t melt! Very weird.

I remade it, watched it like a hawk in the ice cream maker thank you very much, and then Matt and I got to enjoy this luscious, creamy ice cream for the next week or so. If you’re even a fraction of a peanut butter fiend, then you probably need this in your life. Really, really amazing.

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{One Year Ago: Cinco de Mayo Recipe Round-Up}

Source: The Perfect Scoop by David Lebovitz

¾ cup creamy peanut butter, preferably homemade or all-natural
¾ cup plus 2 tbs granulated sugar
2 2/3 cups half and half
Pinch of kosher salt
1/8 tsp vanilla extract

Add the peanut butter, sugar, half and half, salt and vanilla to your blender. Puree until smooth.
Chill the mixture thoroughly in the refrigerator. Once chilled, churn in your ice cream maker according to manufacturer’s instructions.
Either serve right away if you are happy with the texture, or transfer it to a container and freeze for another couple of hours to let it firm up.

One response to “Peanut Butter Ice Cream

  1. Pingback: Rocky Road Ice Cream, Plus an ICE CREAM Recipe Round-Up | The Texan New Yorker

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