Peanut Butter Lover's Ice Cream

I have discovered one problem with being a food blogger, sometimes you think you are making a new recipe, but later realize that you have already made a recipe very similar to it. That happened with this ice cream. I did not realize I already had a peanut butter ice cream with peanut butter swirl, until I was looking for my Simple Vanilla Ice Cream recipe and came across a recipe called Peanut Butter Ice Cream with Peanut Butter Swirl. I then struggled with how I wanted to blog this recipe. I originally thought about doing it as a make again Monday, but the recipe was different enough that it would not work well, plus I had used a new method of making ice cream, so I decided it would get it's own blog post. Continue reading below to learn more about this new method of making ice cream.

Recently I came across a new method of making ice cream using corn starch. The finished product is said to be creamy like if you had used the egg yolk method. But with using corn starch, you did not have to worry about the tempering process, however the ice cream would be a bit firmer straight out of the freezer, but just let it sit for a few minutes and it will be easy to scoop.

Peanut Butter Lover's Ice Cream

Ingredients:

• 1 cup half and half, divided
• 1 tablespoon cornstarch
• 1/2 cup creamy peanut butter
• 3/4 cup granulated sugar
• 2 cups heavy cream
• 2 teaspoons vanilla extract
• 1/2 cup creamy peanut butter, melted and cooled slightly

Directions:

1. Place a container for storing the ice cream in into the freezer.
2. In a small bowl, whisk together 2 tablespoons half and half and the cornstarch. Set aside.
3. Place the peanut butter in a medium bowl. Set aside.
4. Fill a large bowl with ice water and set aside.
5. In a medium saucepan, combine the remaining half and half and sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved, about 3 minutes.
6. Remove the mixture from the heat and gradually whisk in the cornstarch mixture.
7. Return the mixture to medium-high heat and bring to a boil. Cook until the mixture is slightly thickened, about 1 minute.
8. Gradually pour the mixture into the bowl with the peanut butter and whisk until smooth. Whisk in the vanilla extract.
9. Set the bowl into the ice water until cool, whisking occasionally, about 20 minutes.
10. Cover and refrigerate until well chilled, about 4 hours or overnight.
11. Pour the ice cream mixture into the ice cream machine and churn according to the manufactures directions.
12. Remove the container from the freezer and transfer half of the ice cream into the container.
13. Place dollops of the melted peanut butter onto the ice cream and top with the remaining ice cream.
14. Using a butter knife gently swirl the ice cream.
15. Cover the container and place in the freezer until firm, about 4 hours.

Enjoy!!!
*Adapted from Brown Eyed Baker.