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?
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.