The Sister's Favorite!
Yes, I have been cooking, and baking, and having lots of fun too! My mom, sister and brother in law have been visiting us for the last 3 weeks and, although I have lots of recipes and pictures to share, I have used my time to enjoy every second of their stay here, as when we are happy times fly and when you realize it is time to say goodbye already.
They are leaving tomorrow, but I wanted to post an ice cream recipe that my sister requests every time she comes on the first day she lands feet in my house! (together with my "Esfihas", which we made yesterday and everybody enjoyed a lot!)
This one came from the Cooking Light Bulletin Boards, and was posted by Jewel. It is a delicious Peanut Butter Ice Cream she created to lighten up a recipe she liked and that became very popular among both the Bulletin Board and my family members!
Jewel's mentions using fat-free ingredients, but I prefer to use regular of everything (less chemicals in my opinion), and it always comes out perfect! Oh, and I also always use the peanut butter that you grind freshly at Natural grocery stores (simply ground roasted peanuts - again, as simple and pure as I can get).
You can add chocolate chips or even have crushed peanut butter cups mixed in (which we sometimes do to sort of mimic my Husband's previous favorite from B&J's - Yep, now he prefer this one!!!) - add them at the end of the churning process, during the last five minutes when the ice cream already holds its shape and will better incorporate the add ins.
This time I made it simple and everyone loved it! It is a fantastic recipe, simple and easy to make that everyone enjoy. Creamy, rich, and delicious! I am sure anyone who likes peanuts will love this one too, just as my sister does!
PS: Cinara, this one is for you too!!!
Jewel's Peanut Butter Ice Cream
(Adapted from Jewel's recipe posted at the CLBB)
1/4 cup sugar
3 large eggs
1 cup milk
1/2 cup creamy peanut butter (natural)
1 cup Sweetened Condensed Milk
1/2 cup Half & Half
1 tsp Vanilla
In a medium bowl beat the sugar into the eggs until slightly thickened; set aside. Bring the milk to a simmer in a medium saucepan over low heat. Slowly beat the hot milk into the eggs and sugar. Pour the entire mixture back into the pan and place over very low heat. Stir constantly with a wooden spoon or whisk until the custard thickens slightly. This process is very quick, do not let the mixture boil or the eggs will scramble. Remove from the heat, pour custard through a sieve into a clean bowl and beat in the peanut butter with a whisk. Then whisk in the condensed milk, half & half and vanilla. Cover and refrigerate until cold or overnight. Freeze in ice cream machine according to manufacturer instructions.