Peanut Butter Ice Cream

Everyone loves it, especially the kids

• 1/4 cup (180 g) smooth peanut butter
• 1/4 cup plus 2 tablespoons (180g) sugar
• 2 2/3 cups (660 mil) half and half
• Pinch of salt
• 1/8 teaspoon vanilla extract

Method

Puree the peanut butter, sugar, half-and-half, salt and vanilla in a blender or food processor until smooth..

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.

Variation: To make Peanut Butter and Jelly Ice Cream, as you remove the ice cream from the machine, layer it with 3/4 cup (240G) of your favorite jam or jelly.

Yield: About 1 quart (1 liter).

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Reprinted with permission from ©David Lebovitz, The Perfect Scoop: Ice Creams, Sorbets, Granitas and Sweet Accompaniments published by Ten Speed Press. Click to discover more and read book review