peanut butter ice cream with salted caramel and dark chocolate (aka heaven).
I’m bit by the homemade ice cream bug every year around this time. I dunno – I think it’s the weather mixed with weird childhood memories of block parties and 4th of July potlucks and my family’s old school rock salt ice cream maker. Well anyway last year I tried this dark cherry chocolate chip and this year I thought I would give this candy bar-inspired recipe a try. Peanut butter ice cream meets homemade salted caramel sauce and dark chocolate shavings.
Homemade ice cream is really so much easier than you might think. For this recipe, blend up half and half with peanut butter, sugar, salt and vanilla. Then stick it in the freezer, and once cold, into your ice cream maker.
Next, make the salted caramel sauce. Cream, butter, sugar and salt. Divine.
I seem to have abandoned any and all discipline that I may have shown in this healthy summer salad post or my last 2 weeks of detoxing with fruits and vegetables….
But hey, it’s summer…and I blame my childhood 🙂
Peanut Butter Ice Cream with Salted Caramel and Dark Chocolate
(inspired by Serious Eats, and makes 1 quart)
2 3/4 cups half and half
1 cup crunchy natural peanut butter
1 1/4 cups white sugar, divided
1 teaspoon salt, divided
1 teaspoon vanilla extract
4 tablespoons unsalted butter
3 tablespoons cream
2 ounces dark chocolate, chilled in the freezer, and then chopped
In a blender or food processor, combine half and half, peanut butter, 3/4 cup sugar, 1/2 teaspoon salt and vanilla. Blend until combined, then transfer to an airtight container and place in the freezer for 2 hours or until very cold.
Churn ice cream in your ice cream maker according to manufacturer’s instructions.
While ice cream is churning, heat 1/2 cup sugar with just enough water to moisten in a saucepan. Cook on high until sugar dissolves, then boils and caramelizes. Swirl the pan while sugar is caramelizing to correct and hot spots. When sugar turns dark amber in color and smells smokey, quickly whisk in the butter until incorporated. Turn off heat, and add remaining 1/2 teaspoon salt and cream. Caramel sauce will bubble up when you whisk – that’s normal! Once caramel sauce is cool to the touch, taste and add more salt if needed.
Transfer ice cream to a large bowl, stir in dark chocolate pieces, then fold in the caramel sauce by distributing it in a thin swirl. Work quickly and constantly to insure even distribution. Transfer ice cream to an airtight container and freeze several hours, or until ready to serve.
TOTAL: $5.25 or $.66 per serving
Wondering how on earth I arrived at these costs? Take a look at my shopping guide to show see what I pay for items, per serving, etc.
511 calories per serving (calculations based on 8 servings)
33 grams of fat
11 grams protein
2 grams fiber
Mosey on over to Facebook and let me know what you think or send me a pic if you tried it!