Peanut Butter Ice Cream
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 1 quart
- 2 cups half-and-half
- 1 cup peanut butter
- 1 cup heavy whipping cream
- 1/2 cup sugar
- 1 1/2 teaspoons pure vanilla extract
- Carbohydrate 19 g(6%)
- Cholesterol 51 mg(17%)
- Fat 28 g(42%)
- Fiber 1 g(5%)
- Protein 8 g(15%)
- Saturated Fat 12 g(58%)
- Sodium 62 mg(3%)
- Calories 340
Preparation Using a handheld mixer, cream the peanut butter, sugar, salt, and vanilla in a large bowl until smooth. Add 1 cup of half-and-half and beat on low speed until well mixed. Add the rest of the half-and-half and the cream and whisk by hand—if you try to use your mixer you will end up with it splattering all over the kitchen. Pour the mixture into ice cream maker and process for 25 to 30 minutes, or according to the manufacturer's directions. The ice cream will be on the soft side but can be eaten right away or put into the freezer to "cure" or harden up for a couple hours. Stored in an airtight container, the ice cream will keep at least a week in the freezer. Reprinted with permission from Simply…Gluten-free Desserts by Carol Kicinski, © 2011 Thomas Dunne Books
Preparation Using a handheld mixer, cream the peanut butter, sugar, salt, and vanilla in a large bowl until smooth. Add 1 cup of half-and-half and beat on low speed until well mixed. Add the rest of the half-and-half and the cream and whisk by hand—if you try to use your mixer you will end up with it splattering all over the kitchen. Pour the mixture into ice cream maker and process for 25 to 30 minutes, or according to the manufacturer's directions. The ice cream will be on the soft side but can be eaten right away or put into the freezer to "cure" or harden up for a couple hours. Stored in an airtight container, the ice cream will keep at least a week in the freezer. Reprinted with permission from Simply…Gluten-free Desserts by Carol Kicinski, © 2011 Thomas Dunne Books
