Peanut Butter. Chocolate. Ice cream. Do I have your attention yet?



Scooping it up! YUM!

The other day I set out to make a favourite of mine: Peanut butter chocolate ice cream.  Dave Lebovitz is full of wonderful ice cream recipes, but when I did a quick google search for what I thought was the easiest ice cream recipe ever, I found another recipe, that's even easier, and I dare say better.

Inspired by and mostly copied this recipe right here:  http://dinneranddessert.wordpress.com/2009/05/31/peanut-butter-ice-cream/

PEANUT BUTTER ICE CREAM
with chocolate sauce and chocolate covered peanuts



INGREDIENTS:

Base:
3/4 C whipping cream
1 3/4C 1% milk

2/3 C granulated sugar

2/3 C smooth peanut butter
pinch of salt


1/4 t vanilla

1 capfull of vanilla vodka

Sarah's SCRUMPTIOUS scoop!!

On Friday I was running errands on my lunch break and stopped into Baskin Robbins for a scoop, I could not decide what to get but then I saw 'RUM RAISIN' and I thought of the last time I ate that (many many years) and you know, it was good and I said to myself  'I'm making this kind this weekend'  SO I DID!

Glorious cone!

My inspiration for this recipe belongs to these two recipes, what I've done is a hybrid of the 2, with less sugar.  I also used  less raisins because I had some blondie bits to put in too (otherwise I may have used closer to a half cup).  The method is very similar (exactly) like the joy of baking website.
http://www.epicurious.com/recipes/food/views/Rum-Raisin-Ice-Cream-4529

http://joyofbaking.com/VanillaIceCream.html

When making homemade ice cream with this kind of mixture bigger is not better.  Small batches are best because the mixer is not that big and you want as much of the mix to contact the sides as possible.   There are quicker and very tasty ice creams and frozen yogurts out there.  But this is custard style, the best in my books.  This post is a text and photo chronicle, which employs some of the experience I have gained in the last (almost) year I've had the ice cream maker.  There is still much to learn, and much to churn HA HA HA HA!


RUM RAISIN ICE CREAM


Some ingredients..cream, sugar,
egg yolk

INGREDIENTS:
1/2C packed brown sugar

5 egg yolks
2 1/2C half and half cream
1t vanilla
1/3C dark rum
1/3C raisins
2/3C blondies (I had some leftover, see recipe here:  http://www.joyofbaking.com/barsandsquares/Blondies.html)

The process - PART 1
- Combine the rum and raisins in a small pot on medium heat, gently warm mixture for about 5 minutes until warm to the  touch.  Place mixture in glass bowl or measuring cup and cover.  (Do this in advance if you can, 2 hours steeping time is a good minimum).   We're soaking the raisins for a few reasons, mostly so they don't end up hardening in the ice cream mix,  and of course for the amazing flavour.

Ice Cream, Sherbet, I scream for both!

I'll write more on the easter roast later, but I have to tell you about 2 of the most successful frozen desserts I have made with my ice cream machine which I served at Easter Dinner! 

Strawberry sauce caps a delicious
frozen treat!

Last year for my birthday my wonderful boyfriend bought me an attachment for my kitchenaid mixer, an ice cream machine!  WOW I thought, I was so pumped on endorphins that day (from running a half marathon a couple hours earlier) and I just thought it was the best gift ever, I still think that!  Frozen desserts are my favourite desserts, I just LOVE ice cream, frozen yogurt, sherbet, soft serve, you name it - and I'm not a snob about them either.  I just have to like it, that's my only criteria (I don't like all of it, I don't think bubblegum has any place in ice cream)

I made Lemon Sherbet and Strawberry Cheesecake Ice Cream served in Tuile bowls.  All three recipes are contained here.  In hindsight I wish I took photos of the ice cream churning, but I'll save that for next time I post an ice cream recipe (peanut butter chocolate anyone??!?!?!?)