Peanut Butter Ice Cream

After a rough day at the the food bank's farm, I wanted to do nothing else besides make some ice cream. I made the sorbet last week, but I haven't made an actual ice cream in weeks and was starting to go through withdrawal. That desire plus my never-ending addiction to peanut butter let to today's creation.

Peanut Butter Ice Cream
2 C heavy whiping cream
1 1/2 C whole milk
2 egg yolks
3/4 C sugar
1 tsp vanilla
1 C peanut butter

I started by making the standard ice-cream base custard (read below to the post entitled I Love Ice Cream More Than Words Can Say to get a full description of the custard-making process). While the custard was still hot, I poured it into a bowl and added the 1 cup of peanut butter and stirred until it was totally melted and uniform. I then added the heavy cream and vanilla before chilling it in the fridge and putting it in the ice cream maker.

Anyone that knows me personally knows that I live and die by crunchy peanut butter. I believe you can tell what type of person someone is by the type of peanut butter they eat. But unfortunately I had to suck it up and use creamy peanut butter in this recipe for two reasons: 1) that is all that I had enough of (the people living in this house before us left an unopened jar, whereas my crunchy peanut butter is almost gone, and 2) While I have heard that adding peanuts to the ice cream makes it amazing, I had my concerns about the churning ability of this ice cream if it had crunchy peanut butter as opposed to whole peanuts.

This ice cream is very good! After the fact I thought of the idea of making peanut butter and jelly ice cream, but that must wait until another day. I have extra cream & milk left, so be on the lookout for another ice cream in the next week or so. My inclination right now is to try out avocado ice cream, which has been on my list of flavors to try for some time now. And avocados are so cheap here compared to the east coast that I feel obligated to give it a try!