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.
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)