Recipe courtesy of Bluebird Ice Cream
Total:
4 hr 45 min
(includes churning and chilling times)
Active:
15 min
Yield:
6 cups
Level:
Easy

Ingredients

  • 2 cups heavy cream
  • 1 cup whole milk 
  • 2/3 cup granulated sugar 
  • 6 tablespoons freshly ground peanut butter 
  • 1 teaspoon vanilla extract, optional

Directions

Special equipment: an ice cream maker

Whisk together the cream, milk and sugar in a medium mixing bowl.

Slowly mix in the peanut butter using a handheld electric mixer until smooth, about 2 minutes.

Taste the mixture and, depending on the variety of peanut butter, add up to 1 teaspoon of vanilla. Chill the mixture in the refrigerator for about 90 minutes.

Transfer the mixture to an ice cream maker and process according to the manufacturer's instructions. Transfer the ice cream to an airtight container and freeze for 1 to 2 hours before serving.

Cook's Note

This ice cream has a lot of solid content and is best consumed within 24 hours for the best texture and scooping.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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