Does is get any more decadent than espresso nib peanut butter ice cream? This dessert tests the limits of whether you can ever have too much of a good thing. Verdict? No.
1 cup Espresso Nib Peanut Butter
1 1/2 teaspoons pure vanilla extract
1/2 cup sugar
Pinch of kosher or fine sea salt
2 cups half and half
1 cup heavy whipping cream
Combine the peanut butter, vanilla, sugar and salt in a bowl and slowly cream using a mixer. Then add 1 cup of half and half and beat on low speed until well mixed. Lastly add the rest of the half-and-half and heavy cream and whisk at medium speed for 3-5 minutes, until the mixture starts to thicken.
Pour the mixture into an ice cream maker and process per manufacturer's directions. It will be soft but edible when done. Freeze overnight for a firmer texture.
Recipe is courtesy of Mick Dean Jones