Although the last four months have been dry in terms of blog updates, we certainly have not stopped eating and drinking well.
I'm entertaining tonight as a matter of fact and hope to find a chance to post more on how that all goes later.
In the meantime I want to share an awesome recipe for peanut butter ice cream. it's super easy (no eggs!) and incredibly good.
(Sunset Magazine gets the credit for this one.)
Salted Caramel Peanut-Butter Ice Cream
Ingredients
1/2 cup good-quality jarred caramel sauce
1/2 teaspoon salt (Use a smoked salt if you have any...)
3/4 cup crunchy peanut butter, at room temperature (I use Adam's Natural...)
3/4 cup sugar
1 1/4 cups whipping cream
1 cup whole milk
1 1/2 teaspoons vanilla extract
Preparation
1. In a small saucepan or microwave-safe container, heat caramel sauce until warm but not boiling, about 1 minute over medium heat or 20 seconds in the microwave on full power (100%). Add salt and stir to combine. Set aside.
2. In a medium bowl, whisk together peanut butter, sugar, cream, milk, and vanilla until peanut butter is mostly dissolved. Let sit 5 minutes, or until sugar is dissolved, then whisk again.
3. Pour into an ice cream maker and churn according to manufacturer's directions. Add salted caramel for the last 10 seconds of churning.
4. Transfer to an airtight, freezer-safe container and freeze at least 8 hours and up to 24, depending on how firm you would like the ice cream to be.
Yield
Makes 4 cups; 16 servings (16? Not at my house!)
