This is the first of two ice cream posts for tonight so apologies in advance. The new ice cream maker is proving to be a lot of fun! I made this peanut butter ice cream last Friday night while Shane was out because I thought it would be a fun treat for him for the weekend. I decided to add some mini chocolate chips to the ice cream as it churned because I was worried that just peanut butter ice cream would be a bit much. I think that was a good decision as the peanut butter flavor in the ice cream is quite strong. We wound up adding a few extra chocolate chips on top of the ice cream as well as some chocolate sauce and that really balanced the intense peanut butter flavor. We both really enjoyed this ice cream and I know we’ll make it again after we’ve worked our way through some other flavors first!

Peanut Butter Chocolate Chip Ice Cream
adapted from The Perfect Scoop, by David Lebovitz

1/4 cup smooth peanut butter
3/4 cup plus 2 tablespoons sugar
2 2/3 cups half and half
pinch of salt
1/8 teaspoon vanilla extract
mini chocolate chips (optional)

Puree the peanut butter, sugar, half and half, salt and vanilla in a blender or food processor until smooth. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. If desired, add mini chocolate chips to the ice cream maker per the manufacturer’s instructions (in my ice cream maker, that means adding the chocolate chips during the last few minutes of churning).

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