Espresso Nib Peanut Butter Ice Cream
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