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Peanut Butter Honey Ice Cream
[Photograph: Robyn Lee]
A creamy, deeply peanutty scoop with the complex flavor of honey.
Note: For best results, use a smooth peanut butter, preferably unsalted or lightly salted so that you can adjust seasoning to your taste. A more heavily salted peanut butter may not require additional salt. Start with 1/4 teaspoon and add more in small increments.
A darker, full-flavored honey is best for this recipe, such as chestnut or wildflower. Stay away from very dark honey like buckwheat, which has an overpowering flavor.
About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.
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About This Recipe
| Yield: | makes 1 quart |
| Active time: | 45 minutes |
| Total time: | 4 hours |
| Special equipment: | Blender or food processor, ice cream maker |
| This recipe appears in: | Scooped: Peanut Butter Honey Ice Cream |
Ingredients
- 2 cups half and half
- 1 cup smooth peanut butter (see note above)
- 1/2 cup honey (see note above)
- 1/4 cup sugar
- Kosher salt to taste (see note above)
Procedures
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1
In a blender or food processor, combine half and half, peanut butter, honey, and sugar. Blend until very smooth, about 30 seconds. Blend in salt 1/4 teaspoon at a time to taste. Move blender carafe to refrigerator and chill until mixture is very cold, about 3 hours.
-
2
Churn chilled base in ice cream maker according to manufacturer's instructions. Transfer to freezer to firm for 3 to 4 hours before serving.
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