As I mentioned on Facebook last weekend, I spent some time over the Labor Day weekend in the kitchen with M and O. When I went to Lane’s on Sunday, they were all too happy to behold the wonder that is my ice cream maker. By the time we got around to making ice cream they had their own agenda. So basically, I made ice cream, poured it into the maker, turned it on, and held O up so he could look at the ice cream maker and squeal. Hey, I’ll take happy squeals wherever I can get them.
Lane has decided that after this peanut butter cup ice cream, he might not be able to go back to store-bought ice cream. I can’t say I disagree with that. Usually when I have ice cream, it’s homemade and worth every bit of effort. This peanut butter cup ice cream was no exception to that. It really didn’t take much effort either for that matter. It doesn’t have eggs, so there’s no need to cook the base and wait for it to chill. Whisk a few things together, pour into the machine, and freeze according to the machine’s directions. I know the ice cream maker is a welcome addition to Lane’s home, which is good news considering that we’re kind of a package deal.
Peanut Butter Cup Ice Cream
Ingredients:
- 1 1/8 C. peanut butter (not natural)
- 3/4 C. sugar
- 1 1/4 C. whole milk
- 2 C. heavy cream
- 1 1/2 tsp. pure vanilla extract
- 1 C. chopped chocolate peanut butter cup candies
Directions:
Using a hand mixer or stand mixer fitted with a whisk attachment, whisk the peanut butter and sugar together until smooth.
Add the milk and mix on low speed until the sugar is dissolved, about 1 to 2 minutes.
Stir in the heavy cream and vanilla.
Turn on the ice cream maker and pour the mixture into the freezer bowl, and let mix until thickened, about 25 to 35 minutes (this is for the ice cream maker I use).
Five minutes before mixing is completed, add the chopped candy through the top (again, this is for the ice cream maker I use- directions for yours may be different) and allow them to mix in completely.
At this point, the ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.
Makes 1 1/2 quarts.
Source: Cuisinart
Diana Dishes 