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That looks great... The mango sorbet is tempting as well. I have one of the Cuisinart models that you keep the bowl in the freezer. It works decently, although I'm sure yours produces a better texture. The two things I use my the most for are a chai tea sorbet (I use either homebrewed or two bottles of Honest Tea Kashmiri Chair) and frozen vanilla pudding (just dump homemade pudding into the machine and go), which is like a Pudding Pop in a bowl.

Chai tea flavor sounds really good!

Not having tried the other models, I can't compare the texture. A vanilla batch we made had a somewhat odd texture when we served is as "soft serve", but I noticed that the texture improves if the batch gets to process long enough and then spends time hardening in the freezer.

Oh, and another way to improve the texture of ice cream is to chill the batch in the refrigerator for 4 to 12 hours before processing it in the ice cream maker.

Interesting it doesn't use eggs. We made some PB ice cream last week- recipe was the same except with a couple eggs, and 2 cups cream. We used some fresh ground peanut butter, which gave it a very slightly sandy texture. Still ate it all though. I think you're right to use Jif.

I also tried making Thai Curry ice cream. Basically coconut ice cream with a bit of Thai curry paste, lime, and ginger. Interesting, but still needs some work. Then yesterday I thought Avocado and Chocolate would be worth a shot- kind of an ice cream version of an Indonesian avocado smoothie.

Yes! I plan to try Thai Curry too! Also a variant of it with some peanut butter added (there's an ice cream place in Columbus OH where they do one like that).

Fresh ground peanut butter does indeed give it a sandy texture. That's why the Jif works better.

There are two types of ice cream bases -- ones with eggs, which are cooked into a thin custard ("French Style"), and ones without eggs ("Philadelphia Style" or sometimes "American Style"). The egg base is richer, but the Philadephia-style base seems to let more of the flavor of the other ingredients come through. It's also a lot less work, because you just combine the ingredients cold. (Though I've read advice that you should heat milk -- not cream -- for a while before using it in an ice cream base. It apparently helps the texture. I may try that.)

This wasn't a custard base, it was the standard base from the Ben & Jerry's book. Whip a couple eggs, add sugar, add cream and milk, and pop it into the ice cream maker. Probably a good idea to use the best eggs you can get since you're eating them raw.

My understanding is that the major difference in the Philadelphia/American and the French/custard ice cream styles is the presence or absence of eggs. There are a lot of other terms for ice cream, but those are the catagories used by the FDA (along with ice milk, sherbert, and water ices for other frozen desserts). I'm using Cookwise as my reference.

Sounds like Ben and Jerry's may have invented a variant, though. The base would be very different if the eggs weren't cooked.

Scott, how are the recipes in that book generally? Is it worth buying?

I think it's a good book, at least if you like Ben & Jerry's generally. I don't think the non-cooked egg base is anything they invented though. I'm just flipping through another ice cream book (Ice Cream for All Seasons), and most of its recipes use the same base. You got me curious about this, so I tried a little search. I found lots of articles that start out saying "there are two kinds of ice cream: custard and Philadelphia style." I also found lots of dire warnings about using uncooked eggs. Many of these articles mention uncooked egg recipes as being "old-fashioned," but apart from that I can't find anything authoritative about the history or derivation of each style. Who knows. (I've eaten several gallons of uncooked egg ice cream over the last five years and have never had a problem, but I only buy local free range eggs. I probably wouldn't eat a raw battery farmed egg.)

The B&J book has this to say about eggs:

"Most homemade ice cream has eggs or egg yolks that act as an emulsifying agent suspending the butterfat particles... Eggs also add texture to ice cream and improve its whipping ability. All in all, they help make a richer, creamier ice cream that holds up better in storage."

I think we need that book.

We only buy local free-range eggs too, so it's probably a reasonable risk unless we're serving it to little kids or elderly people.

That said, the eggs might dilute the flavor a bit even if they're raw. My first rum ice cream batch had eggs, the second didn't, and the second seemed to have a cleaner rum flavor.

I adore anything with peanut butter and this just sounds heavenly to me!!

hey there!

i have bookmarked your ice cream recipe since it posted! My husband's birthday was right around the corner, and he is a HUGE fan of peanut butter. It's almost embarrasing, really, so I knew it would be the perfect treat for his birthday.

Here is the posting: http://hrblogs.typepad.com/skat_and_the_food/2006/06/with_a_little_h.html

So, thanks for making it so good. He keeps praising me on the ice cream, and doesn't quite understand when I'm telling him it's all due to kitchen chick. ;)


Did you look at the Peanut Butter Topping http://www.superiornutstore.com/pebupr.html

Whoa! I NEED some of that! Thanks!

(I tried mixing up my own with peanut butter and [evil] corn syrup, but it worked poorly...)

I was told many years ago that sugar kills salmonella in raw eggs. So churn on!

Sorry to have missed you at the Heartland Gathering -- I needed to back out at the last minute. To console myself I made a 1.5-quart batch of your pb ice cream yesterday, adding a 100g bar of Lindt 70% bittersweet chocolate, chopped. Wow. Out of morbid curiosity I did a calorie count: about 6400 for the batch. It's so dense and rich, though, that it'll easily provide 25 or so servings. I'm bringing it to a party tonight, so I guess I'll find out.

How did the chocolate work out? I tried Ghirardelli dark chocolate chips, and they froze so hard I couldn't taste them.

Yes, it was a different experience from eating room temperature chocolate. I took my time and savored each spoonful, though, giving the chocolate a chance to warm up a bit in my mouth.

Hi! Found your site through supereggplant.com... We are in a small condo now, but I can't wait to get a bigger place and get an ice cream maker (no room for even an extra pot right now)...

Thanks for the site. If you'd like to check mine out, it's called, "What's for Dinner?" Thanks, I'll be reading for sure! :)

Well, I just found this site. I have been getting really into making ice cream and I LOVE peanut butter, so I am very excited about this. :)

I have been finding out that many different ice cream recipies call for different kinds of cream, and I was wondering what kind of heavy cream you use? In the U.S. the creams are:

· Half and half (10.5–18% fat)

· Light, coffee, or table cream (18–30% fat)

· Medium cream (25% fat)

· Whipping or light whipping cream (30–36% fat)

· Heavy whipping cream (36% or more)

· Extra-heavy or manufacturer's cream (38–40% or more), generally not available at retail.

And it is different for U.K. recipies too. My ice cream maker came with U.K. recipies that I am getting a headace trying to convert. (which is why I found this site in the first place)

Does heavier cream just produce a thicker ice cream?

Anyways, thanks for any information you can provide me with. :)

Mel, we use unpasteurized heavy whipping cream.

I've never seen medium cream for sale.

Made this yesterday but replaced the 1 - 1/3 cups heavy cream with whole milk and used Jif Creamy.

Results were excellent using the Lello Gelato Pro Ice Cream Maker Model 4090.

Have been looking for a recipe for coffee ice cream, using prepared coffee. Can this be done? Or does the coffee have to be in a fine granular state?

It can be done; essentially what you do is to brew some very strong coffee first and then mix it in to a sweet cream base. You don't want granular, you want liquid, as concentrated as possible.

I'll see if I can dig up a recipe. I haven't tried it myself.

I am a student at the hotel school of Lausanne, Switzerland. I want to make peanut butter ice cream, but using eggs (the European way) and also to eat with a banana flambe. what do you guys think? It is for a gastronomic restaurant.

I think it would be great with banans flambe, though I don't know whether most Europeans share the American fondness for peanut butter.

As for using eggs in the base, sure! I haven't experimented with doing a peanut butter ice cream with the raw egg base myself, but I see nothing wrong with it.

Peanut butter itself already has a lot of fat content, so I don't know how that plus eggs will affect the ice cream texture. I guess we'll just have to try it ourselves and find out!

Matthew, I don't know what kinds of peanut butters you have available in Switzerland, so ou will have to play with the recipe, especially the sugar amounts if you use "all natural" or unsweetened peanut butters.

A few comments on raw eggs, since someone's called attention to this post on LJ:

1. KC and I do not endorse the statement by the poster above that sugar kills salmonella; it is not in accordance with the current understanding of food safety or industry best practices.

2. We do not recommend that you serve any ice cream containing raw eggs, regardless of the precautions you take, to anyone who is elderly, a child, or otherwise has a compromised immune system (which includes transplant patients, people with AIDS, etc.).

3. We aren't going to tell you not to use recipes with raw eggs, both because you're adults and because we aren't hypocrites -- we eat them ourselves. But it does carry a risk, and you should educate yourselves so you can make an informed decision.

4. If you're going to eat ice cream with raw eggs in it, you may lessen your risk by buying organic or free-range eggs and using only intact ones. The increased incidence of salmonella in eggs is widely believed to be due to the crowded and unsanitary conditions in which commercial battery hens are kept.

5. Ethically speaking, you should consider buying organic and free range eggs anyway, due to the crowded and unsanitary conditions in which commercial battery hens are kept. I mean, would you want to live in a box with your beak cut off?

6. And while I'm at it, buy local where you can. Local small farmers and artisan producers deserve your support.

7. Except for peanut butter for use in this recipe, because gritty artisan peanut butters don't work in it.

8. And did I mention that this recipe actually doesn't have eggs in it? Well, it doesn't -- so feel free to bring it to Young Transplant Survivors potlucks.

9. And if you do serve this to a bunch of child transplant survivors, please send us a picture. Because helping sick kids feel better is cool. For that matter, so is doing nice things for AIDS patients, so also send us a picture if you do that. Heck, we might even take up a collection for you to buy the ingredients.

Your peanut butter ice cream looks particularly tasty. Do you ever swirl it with chocolate? I am going to try your recipe this week. Can't wait!

Haven't tried a chocolate swirl in it yet, but I bet it would work well.

Let us know how you like it!

Made this last weekend. Turned out excellent! Thanks for the recipe!

Add one banana to the peanut butter ice cream for an extra treat!

I just wanted to commend you on this recipe. I am currently a nanny for two small children and this was perfect for them, but still could be dressed up a bit for an older group. We did decide to add some chocolate chips, which made it PERFECT.

Yep, it's great with chocolate chips. I don't often make it with them in it because they freeze very hard and some people don't like it, but the flavor combination is great.

I made this ice cream today and did 2 variations. I used reduced fat crunchy Jif and found that it worked only after I melted the peanut butter in the microwave. I also added chopped Reese's Cups too but made a mistake. I put them in when the mix had ~5 minutes left to churn and it ended up mixing the peanut butter from the cups in too much with the ice cream. It actually changed the texture. Next time I will just fold them in after the maker is done. Great recipe though!

I've thought about putting in Reese's cups too, but yes, you'd really need to do it at the last minute. I'm going to have to try that.

I am going to have to try this recipe. I am making monkey birthday cakes for my almost 4 year old twins this year. I am going to make a dark chocolate fudge cake with penut butter ice cream in the center. I think it will turn out great. Can't wait to see for sure. Thanks for the recipe.

I made a variation of this last night to be a little healthier, I used:

1 cup reduced fat peanut butter
1/3 cup unsweetened cocoa powder
2/3 cup sugar
3 egg yolks
1 cup 2% chocolate milk (you could use white milk)
1 1/2 tsp vanilla
2 cups fat free 1/2 and 1/2
3/4 cup chocolate chips

I mixed the sugar and cocoa together and then beat in the eggs and peanut butter. Once mixed, add milk and blend until smooth. Add cream and vanilla and whisk in. Chill in fridge for an hour and freeze in the ice cream machine. Add chips in the last 5 minutes.

It turned out wonderful and it tastes like it has all the fat that it would if I had used the original versions of things.

This was yummo!! thanks.

Thank you for this link in your AnnArbor.com comment! It is NEVER too cold for ice cream, especially to celebrate Peanut Butter Lovers' Day! And even though it's unhealthy, I love Jif ... :)

Because Jif is already emulsified, it works much better than the higher-quality peanut butters. Believe me, we did try them.

I cannot believe how delicious this recipe is! Thank you! We have tried many other (more complicated) recipes and this one is by far the yummiest.

Wow...we tried this for the first time last week and will be making another batch right away. Awesome. We drizzled some chocolate fudge sauce through as we layered it into the freezer container, which was a great finishing touch. Thanks for the receipe!

We picked this one for a family icecream challenge and it was a clear winner, against some awesome combinations like blackberry and honey,chai choc-chip and choc-cherry.

If you like nuts then this is a 'have to eat the whole tub in one-sitting" type of icecream.....yes it really is that good.
We went with the generous spash of vanilla tip and recommend it!

I used almond milk instead of whole milk and it is very creamy, awesome taste and now to top it with my other invention, oh yeah yummmmm!

I just made it. Awesome.
shalet, Belgium

For a no-cook ice cream this is amazingly creamy, rich and decadent. Glad I tried it - and I know I'll be making it again. Thanks for sharing!

Is the recipe for your Cinnamon Cayenne Chocolate ice cream available anywhere on your blog? That sounds divine!! Thanks so much!

This is THE best ice cream I've ever had. AMAZING. We added 1/2 cup malted milk powder too, just cause I super love peanut butter malts. :-) THANK YOU!!

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