Tag Archives: ice cream

Peanut Butter Perfection

As evident from the post below where I am hugging my fridge, it’s high time I think about laying OFF the ice cream for a while. Yeah…not looking quite so slim and trim these days so I’m going to try to resit the urge to pull out the ice cream maker every week in an effort to save my waistline.

It was Eric’s turn to choose a flavor again and decided he wanted a peanut butter/chocolate combination. No complaints from me…as peanut butter and chocolate is pretty much the best combo in the world! We decided on Peanut Butter Chocolate Chip ice cream.

Now, I’ve made three ice cream recipes so far and each of them have been a custard-style with eggs that is cooked on the stovetop before chilling. I noticed the batter to be especially thick this time around as I was getting ready to freeze it. It may have been the added peanut butter to the already thicker custard. At any rate, I just had a feeling that the finish product would have a different texture than my other batches.

For me, there is a point where ice cream because TOO rich and creamy. Not that it doesn’t taste good, of course, but it takes on a texture that I just don’t like as much. Chewy, almost. Or gummy. Oh, I don’t know how to explain it! HA! If you’ve had ice cream from an Oberweis store (Chicago area chain), it’s similar to that. The butter fat content is so high, that it has no iciness at all. Personally, I like a little iciness…but that’s just me. This recipe just about crossed that creaminess threshold for me. Next time I make a peanut butter ice cream, I think I would like to try a Philidelphia-style recipe (no eggs) and see if that helps. The flavor is very yummy though!

PEANUT BUTTER CHOCOLATE CHIP ICE CREAM(Recipe source: The Ultimate Ice Cream Book by Bruce Weinstein)

INGREDIENTS:

  • 3/4 cup sugar
  • 3 large eggs
  • 1 cup milk
  • 1/2 cup creamy peanut butter
  • 1 1/2 cups heavy cream
  • 2 tsps. vanilla extract
  • 1/2 cup miniature chocolate chips

DIRECTIONS:

In a medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Set aside.

Bring the milk to a simmer in a heavy medium saucepan. Slow beat the hot milk into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stire constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and beat in the peanut butter. Pour the hot custard through a strainer into a large, clean bowl. Allow the peanut butter custard to cool slightly. Stir in the cream and vanilla. Cover and refigerate until cold or overnight.

Stir the chilled custard, then freeze in your ice cream machine according to the instructions. Add chocolate chips when ice cream is semi-frozen. Allow the machine to mix in the chips. Transfer ice cream to a freezer-safe container and freeze at least two hours.

ENJOY! 🙂

 

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Filed under chocolate, ice cream, peanut butter

Peachy Keen, Jelly Bean!

Peaches. I have a love/hate relationship with peaches. I would never just pick up a peach out of a fruit bowl and eat it. If someone offered me a choice of fruit pies, I would never choose peach. And anything peach-flavored, like candy or jelly. Blech! Not a fan at all!

But there is a way I enjoy peaches. More like adore. More like willing to smack my own husband to get. And that is: peach ice cream. When I was a kid, my dad and I used to take peach ice cream pilgrimages. We’d drive around to every ice cream shop we could think of in search of it. It’s not easy to find here in the Midwest. Once we found it, we’d go back at least once a month during the summer to have some, even if it was a half hour away. It’s our absolute favorite flavor!

So, I bought the KA ice cream maker attachment last week, let Eric pick the first flavor, which was all well and good. But, my motivation behind the purchase was only one thing: homemade peach ice cream. Yum.

The results: The texture was perfect, the color perfectly peachy…BUT my peaches were just not quite sweet enough. It’s still good (oh, I’ll still eat it. All of it. In a matter of days, most likely) but it would be downright SPECTACULAR if I had really really good peaches. I’m not sure you can even buy really really good peaches here in Iowa…I’ve never shopped for peaches before! If you are blessed with good peaches in your area, I recommend this recipe. If you’ve never had peach ice cream, get some. Now. Run, don’t walk!

PEACH ICE CREAM(Recipe Source: The Ultimate Ice Cream Book by Bruce Weinstein)

Ingredients:

  • 3 large, sweet peaches, peeled and pitted
  • ¼ cup peach nectar (found in the Mexican foods aisle at the supermarket)
  • Juice ½ lemon (since my peaches weren’t all that sweet, I may knock this back next time.)
  • ¼ tsp. salt
  • 2/3 cup sugar
  • 2 large eggs
  • 2 tbs. all purpose flour
  • 1 cup milk
  • 1 cup heavy cream

Directions:

 

Slice the peaches in eighths and place in a blender with the peach nectar, lemon juice, and slat. Blend until the peaches are pureed. Set aside.

 

In a medium mixing bowl, beat the sugar into the eggs until they are thickened and pale yellow. Beat in the flour. Set aside.

 

Bring the milk to a simmer in a heavy medium saucepan. Slowly beat the hot milk into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful no to let the mixture boil or the eggs scramble. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then mix in the peach puree and cream. Cover and refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream maker according to manufacturer’s instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

**Note: I like chunks of fruit in my ice cream, so I cut up an additional peach and added it to the ice cream after about 15 minutes of mixing. This is just a personal preference.

ENJOY! 🙂

 

 

 

 

 

 

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Filed under fruit, ice cream

I don’t just scream…I jump for joy…

For ICE CREAM that is! Last week sometime, I mentioned in passing to Eric that I would really like to get an ice cream attachment for my KitchenAid mixer. I was not expecting to purchase one anytime soon. It was just an “I wish” kind of thing.

Ha ha…Eric. I am so on to you, my man! So he encouraged me to go ahead and buy it. Such a guy thing to do, I know exactly what he was thinking. He was thinking, “Hey, if she buys this thing that means she’ll make lots of ice cream and I get to eat it. That’s good for me. If I keep telling her to go buy it, she’ll think it was my idea and she will love me forever and will probably reward me in other ways. That’s also good for me! YES! A KA ice cream maker is a GREAT idea!!”

Well, it worked. I bought it and I am so glad I did. Since it was, of course, all Eric’s idea, I bought a book of ice cream recipes and brought it home so he could choose the first flavor. He choose Oreo Cheesecake ice cream.

It is pretty damn amazing…if I do say so myself!! 🙂

OREO CHEESECAKE ICE CREAM(Recipe Source: The Ultimate Ice Cream Book by Bruce Weinstein)

Ingredients:

  • 1 cup sugar
  • 4 oz. cream cheese at room temperature
  • 1 large egg
  • 1/2 tsp. vanilla extract
  • 3/4 cup milk
  • 1 1/2 cups heavy cream
  • 10 Oreo cookies, crumbled

Directions:

  1. Beat the sugar and the cream cheese together until smooth and creamy. Beat in the egg and vanilla. Set aside.
  2. Bring the milk to a boil in a heavy saucepan. Slowly beat the hot milk into the cheese mixture. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk until the custard thickens slightly. Be careful not to let the mixture boil or the egg will scramble. Remove from the heat and pour the hot cheese custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in cream. Cover and refrigerate until cold or overnight.
  3. Stir the chilled custard, then freeze in your ice cream machine, adding the crumbled cookies to the machine when the ice cream is semi-frozen. Allow the machine to mix in the cookes. For firmer ice cream, transfer to a a freezer-safe container and freeze at least two hours.

ENJOY! 🙂

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Filed under ice cream