| Recipe: |
1.5 c whole milk
1 t vanilla
1/2 c smooth peanut butter
3/8 c sugar or erythritol (or more, to taste)
25 g (1/3 c) peanut butter powder
1/2 t xantham gum
1 c heavy whipping cream
Combine first 5 ingredients in blender or cup for immersion blender. Whir to smooth. Add xantham gum in three installments, using fine sieve to avoid clumping. Whir after each addition. At this point the mixture should be quite thick (almost as thick as a cold milkshake).
Whip cream. Fold in peanut mixture so almost combined.
If you have an ice cream freezer, use it now.
If not, you're in luck - since this recipe is quite high in fat, it won't get very crystally if you do this low-tech: Pour mixture into a gallon ziplock and force air out before sealing. Put on metal baking pan and put in freezer (deep freeze, if you have one). Every hour or so, flip bag and break up frozen pieces a bit; return to freezer.
It took my first batch 6-7 hours to be decently frozen. Next day the leftovers were HARD when kept in the deep freeze. I'd guess a half hour or so in the fridge would return it to good eating consistency.
Just came across an Instructable describing making ice cream with dry ice. I haven't tried it yet... let me know if you do and how it worked. https://www.instructables.com/id/Stout-Ice-Cream-With-Dry-Ice/
Makes about 6 servings (no judgement if you eat it in fewer :-).
Serve with Gin Niehage's Chocolate Sauce for the tastiest peanut butter cup experience ever! |
