PEANUT BUTTER ICE CREAM
About 1 quart
For a truly moreish treatment, serve topped with Chocolate Shell and flaky sea salt. For this recipe, use creamy, no-stir peanut butter; “natural” peanut butter tends to separate.
Combine in a blender:
- 1 cup whole milk
- ¾ cup creamy peanut butter
- ¾ cup sugar
- 1 ½ teaspoons vanilla
- Pinch of salt
Blend until completely smooth. Transfer to a bowl and whisk in:
- 1 ½ cups heavy cream
Refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.
Pour the base into an ice cream maker and freeze as directed. If desired, when the ice cream is almost frozen, fold in:
- (1 cup chopped roasted peanuts)
Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.