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.
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Peanut Butter Honey Ice Cream
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:||One Easy Base, Three Awesome Peanut Butter Ice Creams Scooped: Peanut Butter Honey Ice Cream|
- 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)
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.
Churn chilled base in ice cream maker according to manufacturer's instructions. Transfer to freezer to firm for 3 to 4 hours before serving.