Not only are we the crazy people that take our own cupcakes to parties, but we’ve learned to take our own ice cream too. Unfortunately, we have not had good luck with store bought ice cream, even the Feingold Diet approved ones since most all of them contain corn syrup or other corn derived sweetener. That is bad news for our little guy. The only store purchased one we have had success with is a pricey premium brand, and only their plain vanilla variety. Bummer for our little man, that has meant he’s needed to pass on the frozen treats (unless we have the one good brand on hand), or else it’s up to 5 days of pure craziness around our home.
That has been a bummer for the hubby too, since he loves ice cream. Now, I can live without ice cream, but my boys were struggling with it. So I decided this Father’s Day to get “Daddy” an ice cream maker (like this one-affiliate link) so they could enjoy ice cream again, and more than just vanilla.
While vanilla would obviously be the easiest recipe to give the machine it’s trial run, I wanted to jump right to something a little more tasty. I thumbed through the book that came with the machine and was caught by “Peanut Butter Cup Ice Cream”. That was it. That was my inspiration. So I adjusted the recipe according to my preference and got to work.
1 1/8 cup homemade peanut butter
3/4 cup organic cane sugar
1 cup cream
2 1/4 cups whole milk
2 teaspoons pure vanilla extract
1/2 cup chopped chocolate caramel peanut nougat candy (I use an all natural, non GMO, no corn syrup candy bar that we love)
In my stand mixer, I mixed together the peanut butter and sugar until smooth. Then added the milk and vanilla and mixed on low until the sugar was dissolved. Lastly I poured in the cream and stirred.
After it was all combined, I simply turned on the ice cream maker and poured the mixture in.
My machine takes about 25-35 minutes to thicken into ice cream. I then added in the chopped candy and let it mix in for about 5 minutes.
When complete I transfered it to an airtight container and placed it in the freezer to firm. Yields approximately 1/2 gallon
Note: I reduced the cream from the original recipe. You may increase the cream to 2 cups if you wish by reducing the milk to 1 1/4 cups.
Excellent compliment to Chocolate Cupcakes with Peanut Butter Butter Cream Frosting! Yum!