I posed the following question to The Wife: “What kind of ice cream do you want me to make? I could do peanut butter again.” Her answer was peanut butter cup, but the way she said it was more like a six-year-old being offered the choice of candy or cake for dinner.
When it became clear that I was making peanut butter ice cream again, I decided we were in need of an upgrade. The last batch of ice cream was made with Target or Wegmans (I can’t remember) store-brand reduced-fat creamy peanut butter. This time around, I wanted something that was not so processed or chemically-dulled; something with a strong peanut flavor; something more…real. So, Smucker’s Natural Peanut Butter it was.
Now, what I forgot about natural peanut butter is that there is an oil slick on top when you open it. After mixing it, there was still a baby poop like texture and consistency. After a lot more mixing, I had something that wasn’t as runny. The result was worth the elbow grease, as there was an intense, almost freshly-made, flavor.
Peanut Butter Cup Ice Cream
By Jared Paventi
- 1 cup peanut butter
- 2/3 cup granulated sugar
- 1 cup milk (NOTE: I used 1%.)
- 2 cups heavy cream
- 1 tsp. vanilla extract
- 8 peanut butter cups, chopped
Add peanut butter and sugar to a deep mixing bowl. Using an electric hand mixer on the lowest possible speed, mix until the sugar has been absorbed by the peanut butter. Turn the mixer off, add the milk and turn the mixer back on. Mix until well combined and you have what looks like peanut butter soup. Turn off the mixer, add the cream and vanilla, and mix for 5 to 6 seconds.
Pour the base to the bowl of an ice cream maker and mix for 20 to 25 minutes, or until thick. At the 15-minute mark, add the peanut butter cups so they distribute throughout the mix.
Transfer the ice cream to a freezer-safe container and freeze up to 4 hours before eating.