Ice cream month is my favorite month. Can we have "National Ice Cream Year"?
Ice cream comes in levels: Butter Fat (High volume of dairy and fat) = Quality. Quality = Tastes Good.Should we make Peanut Butter Ice Cream? Yep, I think so, too. Let's not waste any time with low fat/low sugar/healthy...let's make the good stuff.
The ingredients: Egg yolks, heavy cream, half and half, sugar, vanilla, and peanut butter
Yeah, we're making the good stuff. For sure.
Can we get another look at those egg yolks in the shell?
Thanks, that took me like 4-EVER to get right.Pour the half and half and cream in a pot and heat to scald-y steamy...don't burn it, just get it hot.
Whisk the egg yolks to a light lemon color...
Add the sugar and whisk until dissolved...
Ooo, here, this is fun: Egg tempering! Take some of the hot cream mixture and pour it into the egg yolks...
Put the camera down and whisk smooth...
Then pour that mixture into the remaining cream in the pot...
and whisk, whisk, whisk....If you don't whisk-whisk-whisk you'll get some weird egg pieces in your ice cream...ugh.Get your candy thermometer, or something to measure the temperature...
Cook and stir to 175-180 degrees.
When you get to temperature, pull it off the heat and add vanilla and peanut butter...
Well, frig...the peanut butter fell to the bottom...Stir to smooth, then strain into a bowl...
Cover the bowl with plastic and stick in the fridge....
It needs to get cool so your ice cream freezer won't have to work so hard...4 hours or overnight, whichever ya got...We have time to play with the kids...
My future chemist
Maybe we can even stick our feet in the water, too?
Or maybe we can load up the jalopy and head to town...
And pick up something for a pie...like peaches?
Ok, back to work...Here's my new toy: It's an ice cream freezer! No ice or rock salt required!
Put the ice cream mixture into the freezer...freeze according to directions.
Mine's probably gonna take 45 minutes...
Which means we have time to tidy up a bit...
Read the paper...
Ok, done...
2 1/2 pints of wonderful...
You know what these need? These need a sticker...
I'll post a pic of it when it hardens up...
Recipe
Peanut Butter Ice Cream
3 Cups Half and Half
1 Cup Heavy Cream5 Egg yolks1 Cup Sugar
2 Tsp vanilla extract
1/2 cup (heaping) peanut butter
Mix half and half and heavy cream in a medium pot. Heat to simmer.
Whisk egg yolks until lighter colored, then whisk in sugar. Temper egg yolks with hot cream, then whisk together. Heat egg and cream mixture to 175-180 degrees, remove from heat.
Whisk in vanilla and peanut butter then strain into a large bowl. Cover with plastic wrap, then refrigerate until completely cool: 4 hours or overnight.
Pour into ice cream freezer and process according to manufacturer's instructions.
Freeze to harden.
Oooo, girl, I know you are jealous of my peanut butter ice cream....Just wait until it hardens, I'll post a pic of it in a bowl...with chocolate sauce.
Are you ready? Here it is:
I couldn't wait for it to get super-hard...
This is my lunch. Which is awesome and kinda sad at the same time.
No comments:
Post a Comment