You may have noticed I have been on quite the peanut butter kick lately. So much so that last night I prepared a yummy dinner of parmesan chicken, greek salad and roasted potatoes for husband and I- only to substitute out a peanut butter honey wrap for my chicken breast. And let me tell you, I enjoyed every peanut buttery bite as much as husband enjoyed the chicken.
This icecream is the perfect summer treat; cold and sweet and creamy. It forces you to sit down and savor, or suffer the brain freeze! I wanted a 'healthier' alternative to icecream, since I'm not a 1/2 cup serving kind of gal (portion control - shmortion control), so I used 1% milk to balance out the half&half cream. I would reommend not substituting out any more cream for milk, but if you want a fully decadent treat substitute with homo, or splurge and use all half&half.
PB & J Icecream Recipe:
- 1 1/2 cups smooth peanut butter
- 1 1/2 cups white sugar
- 2 1/2 cups half&half cream
- 2 1/2 cups 1 % milk
- 1/2 tsp. salt
- 1 tsp vanilla extract
- 1 cup fresh raspberries
Using a blender, combine the peanut butter, sugar, cream, milk, salt and vanilla until smooth. My batch wasn't completely smooth because i like the occasional surprise of a peanut butter chunk on my spoon. Combine it to your liking! Allow the mixture to chill completely in your fridge (it's easiest just to leave it in your blender while cooling) then mix according to your particular icecream maker's instructions. We bought the icecream maker kitchen aid attatchment at the end of the schoolyear, and love it.
Once the icecream has been mixed to your desired consistency, fold in the raspberries breaking a few as you fold to make a beautiful ribbon of red throughout your icecream!
Store in an airtight container in your freezer (the recipe yields approximately 8 cups). I dare you not to eat it all within the week!