Tuesday, May 31, 2011

Sweet Tooth Tuesday -- Caramel Peanut Butter Ice Cream

We hosted both of our families & some friends for a BBQ on Saturday. I decided to use the jar of Caramel Peanut Butter from Harry & David that was in my pantry in some ice cream. I adapted my Nutella ice cream receipe for this and there are a few changes I would make to it for the future as well. But this rich and creamy ice cream seemed to be a hit since there wasn't much left at all and the kiddos ate it up very quickly.

Caramel Peanut Butter Ice Cream
This recipe is for a 1.5 quart ice cream maker

1 jar of Harry & David Caramel Peanut Butter
2/3 cup granulated sugar
1 cup whole milk
2 cups heavy cream
2 teaspoons vanilla extract

In a medium bowl, combine the peanut butter and sugar with an electric hand mixer and beat until smooth.

Add the milk and blend on low speed for about 2 minutes until the mixture is smooth and the sugar has been dissolved.

Stir in the heavy cream and vanilla with a mixing spoon or a whisk.

Cover with plastic wrap and chill in the refrigerator for 2 hours.

When ready, pour the ice cream base into your frozen ice cream maker bowl.

Let mix until thickened, about 15-20 minutes.

Pour into a freezer safe container and freeze for at least 2 hours.

**Next time I would stop the ice cream machine towards the end and put in a ribbon of fudge and a ribbon of carmel** You can also add in chopped nuts or crushed up waffle cone.

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1 comment:

  1. Yum! Caramel Peanutbutter heaven!!! I am planning on making a rum caramel icecream soon! I am thinking topped with salty pretzels!