Friday, June 6, 2014

Peanut Butter Ice Cream

Here is an ice cream for all peanut butter lovers! My kids gobbled it up pretty quickly and have already requested more. :) This particular recipe is actually made with raw eggs, so what I do is "coddle" them first to kill any bacteria that might be in them. If you are wondering how to coddle an egg, it really is very simple: pour boiling water over a room temperature egg for a minute and then right after that transfer it to an ice water bath for two minutes. That's it! You've got a coddled egg! :) Now you can rest easy about proceeding with the rest of the recipe. And trust me, it is worth the extra step- for peace of mind, and for the delicious result that you will be enjoying once you are done making this heavenly peanut butter frozen delight.

Peanut Butter Ice Cream
2 eggs, coddled using the method described above
2/3 cup granulated sugar
2 cups heavy whipping cream
1 cup milk
1 tsp vanilla extract
2/3 cup peanut butter (you can use creamy or chunky, depending on your preference)

Whisk the eggs in a mixing bowl until pale in color and fluffy, about 2 minutes. Gradually whisk in the sugar, and whisk until completely dissolved and blended, another 2 minutes. Pour in the cream milk, and vanilla extract, and whisk to blend. Pour about 1 cup of this mixture to a separate bowl and whisk in the peanut butter, a little at a time. Return the peanut butter mixture to the remaining cream base and stir until well blended. Chill in the refrigerator for at least 2 hours.

Once chilled, pour in your ice cream maker and process following the manufacturer's instructions. Enjoy right away as soft serve ice cream or freeze for about 2 hours to let it "ripen" and acquire a firmer consistency.

Recipe adapted from "Ben & Jerry's Homemade Ice Cream and Dessert Book" by BEn Cohen and Jerry Greenfield with Nancy J. Stevens

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