Peanut Butter Makes My Mouth Happy

A while back a close friend gifted us a Cuisinart ice cream maker. The last time I made ice cream was as a kid in one of those wooden ice cream makers that took forever. I've been trying to keep our cholesterol down by using lower fat ingredients, but none of my low fat ice cream attempts ever worked out, so the machine sat on my counter for months unused. My partner, Rick, is a voracious eater and especially loves ice cream. I hate buying anything "low fat" since I trust a cow over a chemist to know what should be in my body. This weekend I figured I could give the ice cream maker another shot and bought "The Best Ice Cream Maker Cookbook Ever". Catchy title. There are many no fat or low fat options in the book, such as sorbets, so I dusted off the machine and fired it up.

To start off, I actually picked a high fat recipe to ensure Rick would like the idea (the man thinks through his stomach) and made Peanut Butter ice cream. I'll slowly start introducing healthier options, so he doesn't notice.

The ice cream turned out incredibly flavorful and NOMmy! After all, fat equals flavor!

I think this recipe could easily substitute some of the fat content without sacrificing flavor since the peanut butter is so predominant.

Utterly Peanut Butter Ice Cream

Makes about 1 1/2 quarts

• 2 cups heavy cream
• 2 cups milk
• 3/4 cup sugar
• 1 cup (packed) creamy peanut butter (DO NOT use "natural" or old-fashioned" as they tend to separate)
• 2 egg yolks
• 2 teaspoons vanilla extract

1. In a heavy medium saucepan, combine the cream, milk, and sugar. Cook over medium heat, stirring, until the sugar dissolves and the mixture is hot, 6 - 8 minutes.
2. Gradually mix in the peanut butter by large spoonfuls, stirring well after each addition, until the peanut butter has melted and the mixture is smooth.
3. Whisk the egg yolks in a medium bowl. Gradually whisk in about 1 cup of the warm peanut butter cream. Return the egg mixture to the saucepan, reduce the heat to medium-low, and cook, stirring, until the custard thickens enough to coat the back of a spoon (at least 160 degrees F. on a candy thermometer), 5 - 10 minutes. Do not boil or the egg yolks will curdle.
4. Strain the custard into a bowl and partially cover. Let cool 1 hour at room temperature. Stir in the vanilla. Refrigerate, covered, until very cold, at least 6 hours or as long as 3 days.
5. Pour the custard into the canister of an ice cream maker and freeze according to the manufacturer's directions. Transfer to a covered container and freeze at least 3 hours or as long as 3 days.