Sunday, July 10, 2011

Nuts about Peanut Butter Ice Cream

Peanut butter ice cream is my latest obsession.

I’m pretty much always craving ice cream, but lately it’s been all about the peanut butter variety, and I know exactly what got me started on this kick.

It all began not too long ago when I first tried the creamy peanut butter ice cream flavor at Five Pennies Creamery in Rockville Centre, New York. The old-fashioned style parlor makes all of their ice cream and Italian ices from scratch, along with a variety of other fun treats like smooth Coney Island custard, Brooklyn egg creams, ice cream pies, and this mix of soft-serve custard and Italian ice, called a Cyclone:


Five Pennies has been in business for just about a year now. I visit often; whenever I’m looking for a sweet ending (or middle) to a nice day, it always hits the spot. The old-school feel of the shop along with all of their delicious homemade flavors make me light up like a little kid. Of course, I always scour the tubs to see if creamy peanut butter is on the day’s menu.


You know how sometimes you’ll get the urge to stick your finger (or if your more civilized, a spoon) into the peanut butter jar just to get a taste. Chances are that after you get that taste, you’re probably going back for more. Peanut butter ice cream is kind of like that, only colder and sweeter—and maybe sometimes with Reese’s Pieces or chocolate chips mixed in. It is so very…desirable.

I recently made my own peanut butter ice cream for the Fourth of July. The recipe described it as one of the easiest, richest flavors you could make. Rich it most definitely is, super smooth and creamy too. I added peanut butter chips and semi-sweet chips, and I was in heaven. It was almost as good as Five Pennies. A must-try for those who have ice cream machines.


Peanut Butter Ice Cream
Recipe adapted from Cuisinart, Recipe Booklet for Automatic Frozen Yogurt-Ice Cream & Sorbet Maker, “Peanut Butter Cup Ice Cream.”
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Yield: about 6 cups
- 1 cup quality smooth peanut butter
- 2/3 cup granulated sugar
- 1 cup whole milk
- 2 cups heavy cream
- 1 teaspoon pure vanilla extract
- 1 large handful peanut butter chips, optional
- 1 large handful semi-sweet chocolate chips, optional
• In a medium bowl, use a hand mixer on low speed to combine the peanut butter and sugar until smooth. Add the milk and mix on low speed until the sugar is dissolved, about 1-2 minutes. Stir in the heavy cream and vanilla. Cover and refrigerate 1-2 hours, or overnight.
• Add the ice cream base to an ice cream machine and prepare according to the manufacturer’s instructions. The ice cream will have a soft, creamy texture. When mixture is just about ready, add peanut butter and chocolate chips, if using. Transfer ice cream to an airtight container and freeze for about 2 hours. Remove from freezer for about 15 minute before serving.

6 comments:

S.V. said...

I love peanut butter ice cream to. Well basically peanut butter anything. :) Looks yummy.

Anonymous said...

I was lucky enough to try your peanut butter ice cream and it put a real bang in our 4th of July celebration. Good job Marisa!

Karen said...

Oh my...I could jump into a vat of that!! It sounds just amazing and I love that the ice cream doesn't even require a custard base! So easy.
Thanks for sharing this one!

Lazaro Cooks! said...

Peanut butter ice cream is one of my faves. Which I could have stolen a scoop from you.

peachkins said...

That ice cream looks fantastic! i love peanutbutter, can I have a cup?

Kathleen said...

I've never had pb ice cream. Sure sounds delish!