- 1/2 C good quality peanut butter
- 1/3 C sugar
- 1/2 C whole milk
- 1 C heavy cream
- 1/2 tsp vanilla
- Small-Batch Chocolate Ice Cream
2. Process mixture in ice cream maker until soft, creamy texture is achieved. Stir together with chocolate ice cream, creating a swirled pattern. Freeze at least one hour until both flavours are the same consistency.
Robyn's notes: the peanut butter ice cream on its own does taste good, but it becomes too much very quickly. Another option is to add chopped Reese's five minutes before the ice cream is completely mixed, making peanut butter cup ice cream, instead of swirling it with the chocolate.
*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often
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