I realize the other day that I make a LOT of peanut butter recipes, maybe I should have called this blog Peanut Butter Bakes!
Well recently I had my wisdom teeth removed and guess what that means...lots of ice cream!
I have made this ice cream recipe before and unfortunately this time I couldn't add any peanut butter cups, but for this is one of the creamiest ice creams I have ever had, so it was still yummy!
Cuisinart Peanut Butter Ice Cream
1 and 1/8 cup creamy peanut butter (not natural, because of the oil separation)
3/4 cup granulated sugar
1 and 1/4 cups whole milk
2 cups heavy cream
1 and 1/2 tsp vanilla extract
Leave ice cream bowl in freezer for at least 8 hours to ensure it is cold enough.
Mix together the peanut butter and sugar until smooth. Add milk and mix until the sugar is dissolved, about 3 minutes. Stir in the heavy whipping cream and vanilla. Place the freezer bowl into the machine and turn on, pour the mixture into the freezer bowl. Let it churn for about 25 minutes until it has thickened. If you are adding any toppings mix in 5 minutes before it is done to allow it to mix throughout the ice cream. Serve in cute little ice cream bowls!
I think that homemade ice cream is best freshly made, so serve immediately for best results.
Now I just need to find the perfect Hot Fudge sauce! Any recommendations?