Fresh Ground Peanut Butter Ice Cream

By lapadia • June 10, 2010 • 0 Comments

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Fresh Ground Peanut Butter Ice Cream — 1 of 3 Photo by lapadia

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Author Notes: I scream! You scream! We all scream for Ice Cream, isn’t that how the saying goes?
I have a personal rule when making ice cream – no raw eggs! I wanted to serve Peanut Butter Ice Cream with my Flourless, Dark Swiss-Chocolate-Espresso Cake, what a combo that would make; but, the one and only ice cream book in my kitchen library uses eggs. After reading numerous online recipes I scored at the Blue Ridge Mountain Ice Cream site, a Peanut Butter Ice Cream without eggs and an added bonus…the dairy contents used are a little lower in fat than most recipes. My adaptation uses fresh ground peanut butter, adding a little peanut crunch with every bite, I have also tried an addition of semi-sweet mini morsels (pictured) – yum. Note: because of the lower fat content; the longer this ice cream sits in the freezer the harder the consistency gets; I found it easier to scoop and serve within the first 12 – 24 hours. However, if you like peanut butter, it taste great whatever the consistency!
- lapadia

Makes 1 quart

INGREDIENTS
2 C half & half
1/2 C whole milk (2% is ok too)
1/2 C nonfat dry milk
1 C fresh ground peanut butter (or smooth Jif all natural)
3/4 C sugar
2 tsp. vanilla extract

INSTRUCTIONS
In a medium saucepan, combine the half & half, milk, and dry milk and cook over medium-low heat until the dry milk dissolves.
Add the peanut butter and cook, stirring often, until melted…fresh ground won’t look completely melted because of the little pieces of peanut.
Add the sugar and continue simmering until dissolved.
Remove from heat and add the vanilla.
Cover and chill in the refrigerator until cool, 1-2 hours…fresh ground peanut pieces will float to the top, that’s ok, just give a good stir before pouring into your ice cream maker.
Add the chilled mixture to your ice cream maker and freeze according to manufacturer’s directions.