Peanut Butter Chip Ice Cream Food

PEANUT BUTTER ICE CREAM (NO COOK)

Steps:

• Beat peanut butter and sugar until smooth.
• Slowly beat in 1 cup half and half until thoroughly combined.
• Whisk in 2 cups half and half, vanilla and salt.
• Freeze according to manufactures instructions (i sometimes freeze the liquid mixture for 30 minutes to get it reallllly cold first).
• Add mix in's in the last 5 minutes.

PEANUT BUTTER CHOCOLATE CHIP ICE CREAM

Steps:

• Beat eggs until frothy, beat in sugar, then add Peanut Butter and corn syrup.
• Add the heavy cream, half & half, milk and vanilla extract.
• Mix well and freeze in an ice cream freezer.
• Before hardening off the ice cream stir in the chocolate chips and peanuts.

PEANUT BUTTER ICE CREAM

Steps:

• In a mixing bowl, beat the sugar into the eggs until thickened and pale yellow; set aside.
• In a saucepan, bring the milk to a simmer; slowly beat the hot milk into the eggs and sugar mixture.
• Pour the entire mixture back into the pan and place over low heat.
• Stir constantly with a whisk or wooden spoon until the custard thickens slightly (be careful not to let the mixture boil or the eggs will scramble).
• Remove pan from heat and beat in the peanut butter.
• Pour the hot custard through a strainer into a large clean bowl.
• Allow the custard to cool slightly.
• Stir in the cream and vanilla; cover and refrigerate until cold or overnight.
• Stir the chilled custard; then freeze in 1 or 2 batches in you ice cream maker according to manufacturer's directions.
• When finished, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer-safe container and freeze several hours.
• *Chocolate Peanut Butter Ice Cream: add ½ cup miniature chocolate chips to the machine when the ice cream is semifrozen; allow the machine to mix in the chips; proceed as directed.

PEANUT BUTTER ICE CREAM TOPPING

Steps:

• Microwave the first 3 ingredients for 1 1/2 minutes on high.
• Add chocolate chips, if desired.
• Serve warm over vanilla ice cream.
• For a real treat use creamy hot fudge and peanut butter topping.
• Garnish with whipped cream and cherry if desired.

PEANUT BUTTER, CHOCOLATE CHIP, AND BACON ICE CREAM

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place bacon slices on the baking sheet and coat with brown sugar only on one side.
• Bake in the preheated oven, flipping once half way through, until browned and caramelized, 10 to 12 minutes. Remove bacon from the oven and place on a wire rack. Cool, break into small pieces, and set aside.
• Add peanut butter, sugar, and salt to a large mixing bowl. Blend until smooth using an electric mixer. Add milk, mixing on low speed until sugar is dissolved. Stir in the heavy cream and vanilla just until incorporated.
• Pour into an ice cream maker and churn according to manufacturer's instructions, about 20 minutes. Gradually sprinkle chocolate chips and crumbled bacon over the ice cream in the last few minutes of churning. Do not over churn because you may dissolve the bacon.
• Transfer the ice cream to an airtight container and freeze, 3 hours to overnight.

PEANUT BUTTER SAUCE FOR ICE CREAM (FRIENDLY'S COPYCAT)

Steps:

• Melt 1 cup REESE'S Peanut Butter Chips with milk and whipping cream in medium saucepan over low heat, stirring constantly, until mixture is smooth.
• Stir in 1/4 teaspoon vanilla extract.
• Cool to room temperature.