Lunch: Fresh Peanut Butter Ice Cream

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

Instructions

Special equipment: an ice cream makerWhisk 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.
NotesThis 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 and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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