Monday, May 14, 2012

Peanut Butter Ice Cream

OK, my Mother's Day was less than ideal.  My husband left on a business trip early in the morning, I'm still recovering from my three wisdom teeth being pulled, and this picture sums up the attitudes of my kids at many points throughout the day.
The weather, however, was amazing and what better to do on a beautiful sunny day when you can't chew food, than make ice cream.

This peanut butter ice cream recipe is sooo delicious.  It is the BEST peanut butter ice cream I have ever had!  There is a place called Far Fars near my parent's house that makes homemade ice cream, and their peanut butter ice cream was my favorite before this- but there is no comparison, this takes the cake!  I didn't even need to add hot fudge or peanut butter cups to top it off.  The peanut butter flavor was so prevalent and rich!

I would like to thank David Lebovitz for making my Mother's Day everything I wanted it to be by writing this totally amazing and super simple ice cream recipe.  I will try to never buy store bought ice cream again!  Try this today, but be careful not to eat the whole batch in one sitting.

Happy Mother's Day to all the mother's out there!

Peanut Butter Ice Cream:

3/4 cup peanut butter (I like Whole Foods Brand)
2 2/3 cup half and half
3/4 cup plus 2 TBSP sugar
1/4 tsp vanilla
pinch salt

1) Put all ingredients in a blender or food processor, blend until combined. Pour mixture into a bowl, cover and refrigerate until chilled.

2) Once chilled, pour into the bowl of your ice cream maker.  Let mix for 20-25 minutes until it begins to harden.  Place in an airtight, covered container in the freezer to finish hardening.

Source:  Perfect Scoop by David Lebovitz via dinneranddessert blog

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