Peanut Butter Chip Ice Cream

Just once , try making this yourself !

No ice cream maker ?!

Heck ! Just use some elbow grease !

You'll be glad you did ......

One of the easiest ice cream recipe around ...

Okay , I'm always saying that , but hey ! ^__*

No eggs , guys ! lol

This recipe calls for half and half but I sub it for whole milk and cream .....

Eventhough the mixture was still slurry after being churned for an hour - more milk than cream , I guess - but no worries,  as the mixture sets after 4 hours ....

This ice cream is smooth as silk and well , peanut buttery for lack of a better word ?! lol

So , if you LOVE  peanut butter , this is for you !

Recipe from David Levobitz via annies-eats

3/4 cup smooth peanut butter
3/4 cup plus 2 tablespoon sugar
2 2/3 cups half-and-half ( I used a generous 1 2/3 cups of milk and a scant cup of cream )
pinch of coarse salt
dash of vanilla
1 heaping cup of Reese's peanut butter cup , frozen and chopped , optional ( I used peanut butter chips )

* Combine all ingredients above except the candy in a food processor or blender ; process until smooth ; chill the mixture thoroughly in the fridge .
* Churn mixture in the ice cream maker according to the manufacturer's instruction ; I added the chips after the last 2-3 minutes of churning ; transfer mixture in a container and freeze for at least 4 hours or overnight .

* Making ice cream without the ice cream maker : After chilling the mixture thoroughly , freeze for at least 30 -40 minutes . Take it out from the freezer ; scrape the mixture with a large spoon and beat it with a handheld beater in high speed until smooth but not melted . Freeze the mixture for another 45 minutes then beat again until creamy . Repeat this 2 times more and freeze the mixture for at least 4 hours before serving .