Espresso Nib Peanut Butter Ice Cream
- 1 cup 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
Using a mixer (I use a stand mixer), put the peanut butter, extract, sugar and salt in a bowl and slowly cream together (I used the scraper paddle attachment) until smooth. Then, add 1 cup of the half-and-half (and I switched to the whisk attachment) 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 (just slower than "splatter everywhere" speed) for 3-5 minutes, until the liquid starts to thicken a little.
Pour the mixture into whatever ice cream maker you use and process for 25-30 minutes (or whatever the manufacturer's directions are).
It will be soft but edible when done. Let it sit in the freezer overnight to harden up.
Recipe is courtesy of Mick Dean Jones