After staying away from ice-cream for awhile, I have indulged in some lately.
Blame it on the sticky weather.
Here's a recipe for DIY cool treat from Peanut Butter Sweets (Gibbs Smith, January 2012) by Pamela Bennett.
Homemade Peanut Butter Ice-Cream
Makes 2 and a Half Pints
4 cups half-and-half
3 cups dry powdered milk
3 cups milk
1and 1⁄2 cups peanut butter
1 and 1⁄2 cups sugar
4 teaspoons vanilla
In a large saucepan, combine half-and-half, powdered milk, and milk. Cook over low heat until granules have dissolved. Add the peanut butter and sugar and continue cooking until smooth, about 4 minutes. Add the vanilla and remove from heat.
Allow to cool before refrigerating until chilled. When completely cooled, add mixture to an ice cream freezer and follow the directions for your freezer model.
Is ice-cream making that easy?
(* Recipe from Peanut Butter Sweets -Gibbs Smith, January 2012- by Pamela Bennett, all rights reserved, reproduced with permission of the publisher)