Honey & Peanut Butter Ice Cream

The other day I was doing some dishes went I felt something hard poking against my foot.  I looked down hoping some sort of large insect wasn’t investigating my toes (I saw a HUGE beetle in the basement, like with pincers and everything, so I’m not crazy) but thankfully my surprise was pleasant, not horrifying.  It was my furry little friend Izzy keeping me company in the cutest way possible.

She has taken to sitting or lying by me nearly every time I do dishes and I think it’s because of the mirco fiber mat we got.  It’s quite soft, so she likes it a lot compared to the hard kitchen floor.

But oh my goodness.  How is it that August is almost upon us and I haven’t posted about ice cream in….quite a bit.  *cough cough* beginning of June.  My apologies.

So let me remedy the situation.  I originally made this ice cream so I could stir in chunks of chopped up peanut butter cups, but then it looked so pristine churning in the ice cream maker that I decided to enjoy it as it was.  Don’t worry, those peanut butter cups came in handy later.

This ice cream is amazing just the way it is.  We already know that I’m a big fan of the peanut butter and jelly combination, but I’d gladly substitute in honey any day.  The idea of a grape-flavored ice cream sounded weird to me.

So let’s stick to honey when dealing with ice cream.  It results in such a pleasingly mellow flavor, and the peanut butter swirl running throughout provides great contrast.  I used a natural chunky peanut butter for even more of a contrast, but you can use creamy if you’d like.  Either way, this is one great bowl of ice cream.

Honey & Peanut Butter Ice Cream

Adapted from Love & Olive Oil

Makes about 1 quart

2 cups heavy cream, divided
1 cup whole milk
1/3 cup sugar
3 Tbsp-1/4 cup honey
pinch of salt
4 egg yolks
1 tsp vanilla extract
2/3 cup creamy or chunky peanut butter

Pour 1 cup of the heavy cream into a heat-proof bowl and place a fine mesh sieve over the top of the bowl.

In a medium saucepan, combine remaining cream, milk, sugar, honey, and salt. The amount of honey you use will depend on its color.  Use closer to 3 Tbsp if you have a darker honey, or closer to ¼ cup for a lighter honey.  Cook gently over medium heat, stirring regularly, until sugar is dissolved and mixture just starts to steam. Remove from heat.

In a small bowl, whisk egg yolks. Slowly whisk in some of the warm cream mixture, about 1/3 cup at a time, until about half of the cream mixture has been incorporated.

Pour the yolk mixture back into the saucepan and return to medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spatula, about 5 to 7 minutes, or until it reaches approximately 165 to 170ºF. Do not allow it to boil. Pour mixture through sieve into cold cream, discarding any solids. Add vanilla extract and stir.  Let the mixture come to room temperature, then cover with plastic wrap, carefully pressing wrap down onto the surface of the cream mixture. This will prevent a skin from forming on top of the custard. Refrigerate until completely cool, at least 6 hours or overnight if possible.

Just prior to churning the ice cream, spoon peanut butter into a piping bag fitted with a medium size round tip or you can drizzle it in with a spoon.

Churn ice cream according to manufacturer’s instructions. When ice cream is the consistency of soft serve, squeeze or drop in the peanut butter, swirling it evenly throughout the ice cream, then transfer to a freezer safe container and freeze for a few hours or overnight until firm.




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