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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