I’ve heard nothing but good things about David Lebovitz’s The Perfect Scoop. And I can see why. Looking through it, I have about half the book marked to try out. My poor little ice cream maker’s going to get a work out if this heat sticks around! And if I can ever remember to put the canister back in the freezer. I decided to try out the Peanut Butter Ice Cream recipe first, because it looked completely simple and almost idiot proof. Seriously. There are literally 3 steps to this ice cream.
Blend. Chill. Churn. And freeze. Okay, technically 4 steps. But it’s still completely simple. No crazy ingredients. No custards to cook. Throw it all in a blender, throw the blender jar in the fridge, pour the chilled mixture in the ice cream maker, and ta-da! Ice cream! And damn good ice cream at that. It wasn’t even done churning before I started eating it. That’s right. I’m not ashamed. I ate ice cream straight out of the ice cream maker. While it was running. It’s that good. Smooth, rich, and perfectly peanut buttery. If you’re a PB fan, you’re going to love this ice cream. I want to make batches and batches of it so I have a never ending supply to keep me cool. The only problem is where am I going to put it all?
What have you done to beat the heat this summer?
Peanut Butter Ice Cream
Adapted from The Perfect Scoop by David Lebovitz
Makes 1 quart
¾ cup smooth peanut butter
¾ cup plus 2 tablespoons sugar
2 2/3 cups half and half
Pinch of salt
1/8 teaspoon vanilla extract
1. Add peanut butter, sugar, half and half, salt, and vanilla to a blender or food processor and puree until smooth.
2. Chill the mixture thoroughly in refrigerator*, then freeze in an ice cream maker according to manufacturer’s instructions.
*Note: The mixture might separate a little while in the fridge. Just stir it back up before you pour it into the ice cream maker, and it'll be fine.
6 comments:
Dude, have you had Buckeye State from Jeni's yet? I am not normally a peanut butter ice cream fan, but that stuff is OUTRAGEOUS.
Maybe because it's salty. Mmm, salt.
I haven't yet! Now that my BF moved out of Grandview, we don't make it there nearly as often as I'd like (like every single day..) but I definitely want to try it!
LOL I can see why you don't remember to put the ice cream canister in the freezer! : )
I love this book and every recipe I've tried so far is a keeper. Cold ice cream definitely beats walking out the front door into 90+ temps.
this sounds awesome! i love the ones where you don't have to cook a custard...
Hot, I'm in the Sunshine State and in the winter we're in the high 80's and low 90's!
~ingrid
this looks amazing! i can't wait for summer so i can make this. or then again, maybe i'll just make it anyway. yum!
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