Sunday, September 21, 2014

Peanut Butter Ice Cream (with Reeses Bits).

A raw dense mass, 
The flavor disperses, 
Carried by cream.
Only the best memories, 
Of cookies, of laden spoons,
Those sandwiches. 
All this and more
With every melt.

Peanut Butter Ice Cream with Reeses Bits

time 20 minutes for the ice cream base plus freezing
yields 500 ml

3 egg yolks
25g sugar
200ml cream
85g milk
45g unsweetened smooth peanut butter
50g sugar
1/4 tsp. himalayan salt

optional: Reeses Peanut Butter Cups, chopped into bite-sized pieces

In a heatproof bowl, whisk the yolks with the first amount of sugar.
Set aside.
In a heavy saucepan, stir together the cream, milk, and sugar.
Put the pan over medium-high heat, bring to a simmer.
Scoop out half a cup of the hot mixture and mix well with the egg yolks.
Add the yolk mix back into the cream and stir until thickened.
Remove from heat, strain, add the peanut butter and salt, stir in an ice bath for cooling and refrigerate.
Once cool, freeze in your ice cream machine according to the manufacturer's instructions.
To make the finished ice cream: freeze the ice cream.
Spoon it into your preferred container, sprinkling the Reeses bits in between the spoonful’s.