for the ice cream:
- 3/4 cup (180 grams) smooth peanut butter
- 3/4 cup plus 2 tablespoons (180 grams) sugar
- 2 2/3 cup (660 ml) half and half (see note)
- pinch of salt
- 1/8 teaspoon vanilla extract
for the add ins:
about a 1/3 to 1/2 cup of each:
- mini marshmallows
- dark chocolate chunks
- chopped almonds (toasted on the stove, then cooled)
- graham crackers, broken into small pieces
Make the ice cream:
- Puree the peanut butter, sugar, half and half, salt, and vanilla in a blender or food processor until smooth.
- Chill the mixture thoroughly in the refrigerator (or see note above about alternative, faster chilling instructions) then churn in your ice cream maker according to the manufacturer’s instructions.
Incorporate the toppings:
- Have a loaf pan at the ready.
- Once the ice cream is done churning, spread about 1/3 of the ice cream across the bottom of a loaf pan, and then sprinkle on top about 1/2 of each the toppings. Add another layer of ice cream and toppings, and finish off with a final layer of ice cream. Cover with plastic wrap, pressing it directly on top of the ice cream, and place in freezer for about an hour.
- After an hour – or whenever the ice cream has firmed up a bit more, but it’s fully frozen yet – scoop and pack the ice cream into whatever ice cream container you use. This will get your ingredients well mixed and incorporated throughout. Freeze until firm, and enjoy!
regarding the half and half: 2 2/3 cup is equivalent to 1 pint, plus a little bit more (2/3 cup, to be exact!) . I didn’t want to buy the extra half and half, so I instead bought 1 pint, then made up the other 2/3 with a mixture of heavy cream (which I’d bought for another recipe) and skim milk. I’m sure you can sub any kind of milk you like (including 2% and whole milk), just keep in mind that less fat = less creaminess.