We've been putting our ice cream maker to good use. (I'm not sure it was a "wise" purchase, but it's been fun.) We recently cranked out five flavors for a BBQ: rum ice cream, mango sorbet, chocolate, cinnamon-cayenne chocolate, and peanut butter. That was a lot of ice cream. Good thing we have a stand alone freezer.
I would say that Peanut Butter ice cream is our current favorite, though Joe is enjoying playing around with rum. This recipe is slightly modified from the one in the recipe booklet that came with the maker. I like it topped with Sanders Swiss Dark Fudge topping, but it's yummy all on its own.
Peanut Butter Ice Cream
1 cup peanut butter (after experimenting with several, including really high-quality gourmet ones, Jif Extra Crunchy gives the best results)
3/4 cup granulated sugar
1 cup whole milk
1 - 1/3 cups heavy cream
2 tsp vanilla extract (we use a generous teaspoon of Penzey's double-strength version, and by "generous" I mean that Joe kind of sloshes it in, so don't worry if you get a bit extra)
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 (don't stir too much, just a few strokes until it's well mixed).
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 you've come to know and love.