Friday, June 4, 2010

Ice Cream Fridays: Loaded Peanut Butter Ice Cream


Welcome to another edition of Ice Cream Fridays. Every Friday during the next few months (or until I get tired of it) you can look forward to a new ice cream recipe which will hopefully inspire you to break out your old dust covered ice cream maker that is hiding somewhere in a closet (yes, I'm talking about you). Since I'm always looking for inspiration and ideas, feel free to leave me a comment here on my blog or on my facebook page, and let me know what ice cream flavor you would like to see. Who knows, you might just get lucky and it will be featured the following week.


Last week you could find Super Lemon Ice Cream on this blog which was incredible and very refreshing tasting. This week I'm going into a totally different direction. This weeks pick is dedicated to my peanut loving husband and middle child. Both of who could eat a whole pint of peanut butter ice cream, and I was told when I started this weekly feature that I "HAD" to include a peanut butter ice cream for them.
Enter the incredible David Lebovitz yet again. I found his recipe for peanut butter ice cream one of the quickest, easiest recipes I could find, and the flavor was out of this world. I decided to kick it up another notch (thank you Emeril for that wonderful phrase) by adding chopped up Reese's Peanut Butter cups during the last few minutes that my ice cream maker was churning away.


My husband was kind of leery if peanut butter on top of peanut butter wouldn't be too much of a good thing, but all of his concerns were gone as soon as he tasted it, and so was the ice cream.
Not one complaint was heard, but rather a whole lot of moaning was going on, as him and my child chowed down giant bowls of this frozen delicacy!

Few ingredients, quick preparation, and amazing taste, make this recipe a triple winner in my book! If you like peanut butter as much as my family does, then go ahead, don't wait, and fix this one today! You won't regret it!


Loaded Peanut Butter Ice Cream
(Print this Recipe)

Ingredients:
3/4 cup (180 g) smooth peanut butter
3/4 cup plus 2 tablespoons (180 g) sugar
2 2/3 cups (660 ml) half-and-half
Pinch of salt
1/8 teaspoon vanilla extract
8 (.55 ounce each) Reese's Peanut Butter Cups, chopped

Directions:
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. During the last few minutes of churning, add the Reese's Peanut Butter Cup pieces.

Adapted from: The Perfect Scoop

21 comments:

  1. DO CORN ICE CREAM! You won't regret it, promise.

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  2. Oh, my goodness! This looks incredibly delicious. I have to try this, diet or not. Have a great day. Blessings...Mary

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  3. Love your addition of peanut butter cups. I like my ice cream to have yummy stuff in it.

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  4. Wow, that is a switch from last week's lemon. Sounds very rich and decadent. You could even take it a step further and top it with chocolate syrup!

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  5. Heidi - I have never heard of corn ice cream but I'm intrigued. I will have to do some research on that one :o)

    Mary - isn't everything zero calories when it is your birthday? ;o)

    M@Betty Crapper - I'm actually more of a purist when it comes to ice cream and love a smooth gelato best but my family likes it loaded LOL

    Sage Trifle - chocolate syrup goes very well with this as my middle child will tell you ;o) I decided against adding it (even though it had crossed my mind) since my husband is against most chocolate. Reese's Peanut Cups are the exception for him :o)

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  6. Thank you so much for your sweet and lovely blog post. You're a doll! I'm really glad my comments help push you along - yours do the same for me!

    You know, I hadn't even thought to give Buckles watermelon - I'm totally going to do that! I love to give him better treats than milkbones. :)

    And on corn ice cream - do try that! I'd love to hear how it goes. In Korea, corn is a standard ice cream topping. I've always wanted to try it.

    Your Ice Cream Fridays are KILLING me, by the way. If you keep doing this I have no hope of losing the 30 (60) pounds I've been working on...

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  7. Schaut einfach großartig aus. Viele Grüße Isabel

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  8. Now, I know, I can't visit here, on Fridays. You don't know how I want a bowl of this especially with what you packed it with. You are good.

    It is safe to visit Comfy Cook. I only used blueberries for a smoothie. No guarantees, for next week, though.

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  9. mw - you are very welcome and I think you are extremely talented. I did a little research on corn ice cream this morning and while I'm not completely convinced I will give it a try in the next few weeks. Oh and losing weight, what's that? I guess gaining and not losing weight is an occupational hazard for food bloggers ;o)

    chaya - don't even get me started on all of your blueberry delicacies. Serious torture!!!!

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  10. This icecream was absolutely delicious! :)

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  11. OMG, this looks wonderful! On my to do list today1

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  12. My boyfriend is going to LOVE YOU for posting this! He's a peanut butter freak! I've been wanting to try a good peanut butter ice cream for a while, and thanks to you I've finally found my recipe :)

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  13. Yea, I love ice cream Fridays! This recipe sounds amazing and the photo of the ice cream perched on top of the Reese's cup is perfect!!!

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  14. MMMM I'm a Peanut Butter addict too! I love your picture ...so creative!

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  15. My jaw just dropped! My fav. thing is ice cream and this looks beyond good!!
    Would you mind checking out my blog? :D http://ajscookingsecrets.blogspot.com/

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  16. This recipe sounds amazing but I am Scottish and have no idea what half-and-half is :(

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  17. Anonymous, thanks for stopping by! Half and half is a mixture of heavy whipping cream and milk. You can make your own by simply using one part milk and one part heavy cream which in the case of this recipe would be 330 ml milk AND 330 ml heavy whipping cream. Hope this helps :o)

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  18. Just made this. Used Truvia and Splenda granular to make it sugarfree and low carb. It is yummy and a keeper! Thanks!!

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  19. I have a question regarding the loaded peanut butter ice cream. The volume of the recipe is not going to fill our half gallon freezer. Do we need to fill the remainder with milk in order to have a full freezer?

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  20. Made this wonderful ice cream a few months ago, now the family have demanded
    it for Christmas...it is SO delicious, thank you.

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