18 8 / 2009
Peanut Butter Ice Cream
from The Perfect Scoop David Lebovitz
3/4 cup smooth peanut butter
3/4 cup plus 2 tablespoons sugar
2 3/4 cup half and half
pinch of salt
1/8 ts vanilla extract
* Puree everything together until smooth
* chill mixture thoroughly in refrigerator (I sometimes forget this step but its really important otherwise you get soup. I recommend 8 hrs or overnight)
* freeze according to manufacturer’s instructions.
* Add in’s (I used Reece’s Peanut butter cups) are thrown in towards the last 5 minutes.
