Peanut Butter Banana Ice Cream
½ cup sugar (called for ¾ cup - I don't like my ice cream too sweet)
1 cup milk
½ cup peanut butter
1 1/2 cup heavy cream (I used 1 cup cream, ½ cup milk - it is SO creamy even with the cut)
2 teaspoons vanilla extract (or a little more)
2 small bananas
2 tablespoons sugar
In a medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Set aside.
Bring the milk to a simmer. Slowly beat the hot milk into the eggs and sugar. Pour the entire mixture back into the saucepan and place over low heat. Stir constantly with a wooden spoon or whisk until it thickens slightly (you don’t want it to boil or your eggs scramble).
Remove from heat and mix in the peanut butter. Let cool for a few minutes and stir in the cream and vanilla. Cover and cool completely (overnight works).
Thinly slice the bananas and toss with the 2 T of sugar and let sit for ½ hour. Mix bananas into the custard and freeze according to the ice cream machine’s instructions. It will be soft unless you want to put it in the freezer for a few hours to firm up.
I had chocolate left over from making our Frozen Chocolate Covered Bananas this morning so made some hearts....which made great ice cream toppers :) Now I can't decide if I want to tackle the Lime Sorbet (have tons of limes on my tree) or a No Cook Peach Ice Cream.
No Cook Peanut Butter Ice Cream
1 cup peanut butter
3/4 cup granulated sugar
1 cup whole milk
1 - 1/3 cups heavy cream
2 tsp vanilla extract
Combine the peanut butter and sugar until smooth. Add the milk. Blend on low speed until smooth and the sugar is dissolved. Stir in the heavy cream and the vanilla.
Place in your ice cream maker and let it run until it's as thick as it's going to get, then scrape it into a container. If you let it sit in a freezer overnight, it'll harden up and have the standard ice cream consistency.
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