Sunday, September 21, 2008

Peanut Butter Ice Cream/Gelato

1 c skim milk
1 c whole milk
1/4 c brown sugar
1/2 c peanut butter

Combine peanut butter and sugar in saucepan. Melt. Stir thoroughly.
Add milks 1/2 cup at a time -- DO NOT BE A SLACKER ABOUT THIS -- making sure to thoroughly heat the milk mixture (i.e. you should get at least one burbling bubble) before adding the next 1/2 cup.
Once all the milk is added and completely heated, pour into container and chill to 40°.
Pour into ice cream maker. Freeze following equipment instructions.

If you do not have an ice cream maker, don't despair! Pour mixture into shallow dish. Set in freezer for 45 minutes. Take out and stir vigorously. Return to freezer. Check every 30 minutes and stir vigorously each time for 2-3 hours.

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