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!
Makes 1 quart
- 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
- 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.