Despite being now one day away from the wedding I was having guilt about not posting a recipe blog recently. Especially since it’ll be pretty dormant over here until after we come back from our honeymoon, i.e. June.
My boss very generously bought us the KitchenAid Ice Cream Maker Attachment off our registry and it was delivered to our house this week. Thus, adding to the Domestocrat Kitchen Upgrade. Last night I was feeling just a touch overwhelmed and thought about what would make me feel better. Making something delicious, that’s what! So I present to you my new favorite thing in the universe: homemade peanut butter ice cream.
Homemade Peanut Butter Chocolate Chip Ice Cream
2 cups half and half
1/2 cup brown sugar (the recipe I was looking at called for plain white sugar but I thought brown would really increase the flavor of the peanut butter)
1 cup peanut butter
2 tsp. vanilla
Pinch of salt
1/2 cup chocolate chips, optional (I love mix ins but they get too hard in the freezer, I’d opt out next time)
Disclaimer: The recipe I’m about to describe is according to the KitchenAid manufacturer’s directions. I wouldn’t try this with anything but that apparatus (no other mixers, hamster ball things, etc.)
Get everything but your half and half in a bowl and combine. Add your half and half one cup at a time and mix thoroughly. After it’s mixed, place in the fridge to chill for 15 minutes or so.
While that is chilling, assemble your mixer’s ice cream attachment. This was surprisingly vexing to us as the two parts we needed just kind of sit on there, they don’t snap in to place or anything really.
Oh, another note. The mixing bowl must be frozen for at least 15 hours prior to making ice cream.
To begin start your mixer. Slowly pour in your ice cream “batter.” This is where The Big Spill occurred. Be careful pouring it all in there!
Keep the mixer on for about 20-25 minutes. It will slowly chill down and start to resemble ice cream.
Add any mix-ins in at the last minute. We tossed in our chocolate chips, mixed for another 1-2 minutes, and were done.
I then scooped the ice cream, resembling melty soft serve, into two dishes and placed in the freezer for 2 hours.
(Yeah, our freezer is so tidy because I cleaned it out to make room for the top tier of our wedding cake.)
When we finally took the ice cream out of the freezer, we had sweet, peanut buttery heaven.
I use mini chocolate chips in ice-cream – much better than regular chocolate chips