Sorry about not posting last week and posting so late today. My husband has recently switched to the night shift, and I’m still adjusting to it. I don’t mind staying up late (I’m really a night owl.), but the rest of my daily rhythm is harder to reset, and I’m not up to my usual productivity yet. I wasn’t sure if I’d have time to post today, but then I decided to make time to post one really tasty recipe. Before we get to that though, you need to know that this Friday (6/5) is national doughnut day (!!). To honor that, many doughnut shops are giving away free doughnuts. I’d check with your favorite shop first, but it sounds like a good day for doughnuts. (Though really, what day isn’t?)
This recipe is for a delicious and decadent peanut butter ice cream that has a ripple of peanut butter running through it. It’s actually really easy to make and even easier to devour by the bowlful. Here’s how to make some for yourself.
Double Peanut Butter Ice Cream (from Joy the Baker: Homemade Decadence by Joy Wilson)
1 1/2 c. peanut butter
2/3 c. brown sugar
1 tbsp. vanilla
1/8 tsp. salt (More if you’re using a lightly salted natural peanut butter.)
1 c. whole milk
2 c. heavy cream
1. In a food processor, combine 1 c. peanut butter, brown sugar, vanilla, and salt til blended. With the machine on, slowly pour in the milk. Pour the mixture into a medium bowl and slowly stir in the cream.
2. Process the mixture according to your ice cream maker’s instructions. Towards the end of the processing time, nuke 1/2 c. peanut butter for 10-15 seconds. Pour the softened peanut butter into the ice cream mix, quickly stir in, then freeze for at least 4 hours.
Thanks for understanding, and hopefully I’ll be back to normal soon.