Tuesday, August 07, 2007
Peanut Butter Ice Cream
This recipe comes from Veil, one of my favorite restaurants in Seattle. Pair it with the Chocolate Crispy Crunchies for an irresistable dessert!
Ingredients:
1-1/2 c. sugar
1 c. nonfat milk powder
1/8 t. fleur de sel or fine sea salt
1/3 c. light corn syrup
4 c. whole milk
1/2 c. unsalted butter, room temperature
3/4 c. creamy peanut butter
Step-by-step:
1. Whisk sugar, milk powder, and salt in heavy large saucepan to blend, then add corn syrup and whisk until mixture is evenly moistened. Gradually add milk. Place over medium-high heat; whisk until mixture boils.
2. Remove pan from heat; whisk in butter, then peanut butter until smooth. Transfer to medium bowl and chill until cold, at least 3 hours and up to 1 day. Note that peanut butter will separate out somewhat and float on top--this is OK.
3. Stir milk mixture to reincorporate peanut butter. Pour into an ice cream maker and freeze according to manufacturer's instructions. Transfer to freezer-safe containers and freeze until firm.
Labels: desserts
