As for the vanilla ice cream. Creamy, sweet, and decadent! My husband said, "OMG, do you remember when Breyers was GOOD? That is what this tastes like". I guess that was a compliment. I like knowing what is IN my ice cream and I enjoy the whole process of creating different flavors. There is just little, in my opinion, that compares to homemade ice cream. As a kid we would almost always make it on the 4th of July. That was about the only time we did. My dad would borrow someones ice cream freezer, we would continuously feed it rock salt and ice, we might get a crank one, that we had to crank or sometimes an electric one to plug in. Granted, you can make a lot more ice cream with one of those full sizers, but my counter top version is perfect for me. This is the one I have and I LOVE it.
IF you do not have an ice cream freezer, this can be made without it. Put it into a container with a lid and freeze. When it has been in the freezer for 1 hour, remove and stir it. Do this again after the second hour. Let freeze until it is at the desired consistency you want! I don't like sharing recipes that require specialized equipment. It goes against my idea of sharing food that is accessible to real people, EVERYWHERE and without having to buy hundreds of dollars worth of specialized equipment. I made 2, maybe 4, batches (lol), made half with my machine and half without, there is zero difference so I was very excited!
You will need to follow your machines directions on preparation of the equipment. My freezer bowl has to be in the freezer 12-24 hours before using, so make sure to check that out!!
Here we go!!
Vanilla Ice Cream
2 cups heavy cream
1 cup milk
3/4 cup granulated sugar
1-2 tsps vanilla extract
pinch of salt
Combine all ingredients in a bowl. Whisk until smooth and creamy.
Cover and refrigerate for 1-2 hours. Carry on with your ice cream makers' directions on freezing. Mine took about 15 minutes, at which time it was like soft serve ice cream. Since I wanted it harder, I put it into a container, covered, and put into the freezer for at least 2 hours, it can stay as long as overnight. Proceed with the manufacturers directions on your ice cream maker
Peanut Butter Sauce
1 cup creamy peanut butter (you could use crunchy if you like)
3 tbsp. brown sugar
1 tsp vanilla extract
1 cup milk (any milk)
Combine in a small saucepan and heat until sugar is dissolved and peanut butter is melted. Mixture should be smooth! Remove from heat, serve over your ice cream warm or let it cool and use it cold, the choice is yours. Store in the refrigerator in an airtight container.
(When you go to reheat this, you might need to splash it with a little milk to get it smooth and creamy again.)
P.S Did I tell you how I acquired this ice cream maker? Flea market, a husband whose wife had an affair on their honeymoon, so he took all of their wedding gifts to the flea market, I got this baby for 5.00!
Your "I scream you scream we all scream for HOMEMADE ice cream" Chefwannabe