Author Notes: I scream! You scream! We all scream for Ice Cream, isn’t that how the saying goes?
My personal rule for making ice cream is no raw eggs, please. I hoped to serve a peanut butter ice cream with my dark Swiss-chocolate-espresso cake, what a combination! But, the one and only ice cream book in my kitchen uses eggs. Sad face.
Anyway, after searching online recipes I scored at the Blue Ridge Mountain Ice Cream site; a peanut butter ice cream without eggs, and, an added bonus was that the dairy contents used are lower in fat than most recipes.
I adapted the recipe, using fresh ground peanut butter, vs. a creamy style, which adds a little peanut crunch with every bite, the addition of alcohol, added right before churning to help the freezing process keep the ice cream softer, and optional, an addition of semi-sweet mini morsels, pictured, above. I have also stirred in strawberry jam right after the ice cream is finished churning….ideas are open to your imagination.
Makes 1 quart
- 2 C half & half
- 1/2 C whole milk
- 1/2 C nonfat dry powdered milk
- 1 C fresh ground peanut butter (or smooth Jif all natural)
- 3/4 C sugar
- 1 tsp. vanilla extract
- 2 tablespoons vanilla vodka
- 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.
- Stir in the vanilla vodka and pour the chilled mixture into your ice cream maker. Churn according to manufacturer’s directions.
- Place into the freezer to let sit at least an hour.
- Optional: add chocolate morsels or jam swirls after ice cream has completed churning, right before placing into the freezer.
- This recipe was entered in the contest for Your Best Frozen Dessert