For some reason I have been on a peanut butter kick lately. Maybe it’s due to all the peanut butter sandwiches that we ate in Camden. Anyway, I have been craving peanut butter milkshakes (we made some, and they were so awesome that we’ll blog about them at some point), Reese’s cups, the amazing salted peanut butter brownies, and peanut butter cookies. I’ve seen peanut butter ice cream pop up on a couple of blogs recently, and I knew that I had to make it before the summer was over. I hunted around a little bit more and this recipe was the easiest that I’ve found- seriously, you just dump everything into a food processor, chill, and freeze in your ice cream maker. Probably 10 minutes of work! Unless you count the 5 minutes of clean-up after the food processor started leaking…
Considering how easy this was, it was some really awesome ice cream. It was still nice and creamy even though there were no egg yolks involved and the peanut butter flavor came through really well. We swirled our ice cream with salted caramel sauce, but I think that some homemade fudge sauce or some melted peanut butter would be even better. Reese’s cups would be great as well!
Peanut Butter Ice Cream
Makes about 1 quart
Recipe from Annie’s Eats, originally from The Perfect Scoop by David Lebovitz
¾ cup creamy peanut butter
¾ cup plus 2 tbsp. sugar
2 2/3 cups half-and-half
Pinch of coarse salt
Splash of vanilla extract
Combine all of the ingredients in the bowl of a food processor and process until completely smooth. Chill thoroughly (we usually let our ice cream base chill overnight in the fridge). Once the base is cold, freeze in an ice cream maker according to the manufacturer’s instructions. Once the ice cream is at a soft-serve texture, transfer to a container and freeze until solid, at least 4 hours. Enjoy!