A couple of weeks ago, when Anne sent me a link to “The Only Ice Cream Recipe You’ll Ever Need” according to The New York Times, I invited her to spend the day in Annapolis & make it with me. I picked her up from the metro and headed back down to the sailing city. Anne, who is French by the way, always brings a gift when she comes over. This time she brought French cookies. Of course. She makes us all look bad with her good manners and decorum. So after devouring way too many French cookies, we headed to Fresh Market to pick up our ingredient list. Oh, we also picked up a freshly baked, soft pretzel and creme filled doughnut from the Amish market. Decadence. I had to show her around. How do you skip a local favorite?
So let me repeat that for you… We had French cookies for breakfast, a pretzel & doughnut for lunch, and then we made THIS peanut butter ice cream. With pourable ganache (which by the way is mouthgasmic… pure, spoonable decadence – I am not joking.). It is a day that will live on in infamy for it’s decadence.
Of course, it turns out, I didn’t follow the NYT recipe at all. In fact, I turned the other cheek at it’s advice & direction. And I didn’t regret it. I do plan to make “The Master Recipe” at some point though. How could I not try the only ice cream recipe I’ll supposedly EVER need??? Plus, the picture in the article is just so darn luscious.
Also, turns out, we didn’t parcel our time very well and Anne didn’t even get to try this incredible peanut butter ice cream. Instead, we went to dinner at Vin 909 (If you’re ever in the area I highly recommend it) where we proceeded to eat amazing real food and also butterscotch pudding. The best in the world, I might add. So really, neither of us were hurting for ice cream at the end of the day.
In other news…
I shot this Peanut Butter Ice Cream recipe THREE times. For you. So you have something nice to look at. And so you think I take pretty pictures. That’s the real reason. I just want you to like me. And my pictures. Can I say “Lol” on a blog?
Light is everything for a picture… something you probably already know. And something you don’t know… I currently live in the woods. You learn more about me every day! I also love ellipses (just like I love parenthesis). What does living in the woods mean? An incredible amount of beautiful foliage and a minuscule amount of pure, unadulterated sunlight. I also (currently) only shoot in natural light. Because I can’t afford the high-tech, fancy artificial lights that everyone recommends. To the point! Chasing light in this house is like a full on marathon. In the morning I shoot upstairs in my bedroom in the window on the left side of the East-facing wall (mouthful). Around noon I have to switch to the window on the right side of the East-facing wall. In the afternoon I shoot downstairs in the living room in front of the South-facing window. It’s how I get my exercise. And why I had to shoot this Peanut Butter Ice Cream THREE times before I got it (mostly) right.
This peanut butter ice cream is indeed decadent. It’s practically pudding when it melts. IT IS NOT FOR THE FEINT OF HEART.
The gorgeous blue tiles in these photos were an incredibly thoughtful graduation gift from Stephen’s mother. They are hand-made at the Moravian Pottery & Tile Works, a historic landmark in Bucks County, PA. The two pictured above are from a set of 4, each representing a season of the year depicted through agricultural images. Sowing Seed. Reaping Wheat. Picking Grapes. Chopping Wood. Check them out here.
- 2 Cups Cream
- 1 Cup Whole Milk
- 1 Vanilla Bean
- ½ Teaspoon Salt
- ⅔ Cup Brown Sugar
- 4 Egg Yolks
- 2 Tablespoons Maple Syrup
- 1 Cup Homemade Peanut Butter, can also use Natural
- ⅓ Cup Chocolate Chips, semisweet (Guittard)
- 3 Tablespoons Whole Milk
- 2 Tablespoons Butter, salted
- 2 Cups Dry Roasted Peanuts, unsalted (preferably organic)
- 1 - 2 Teaspoons Honey
- Salt to Taste, about ½ teaspoon
- To Make the Peanut Butter, add peanuts to food processor and process for approximately 10 minutes (all peanuts are different - varying oil content, varying roast), stopping occasionally to scraped down sides. When peanut butter appears done, keep going, it will get smoother, creamier, and thinner.
- To Make the Ice Cream, combine milk, cream, sugar, salt, and vanilla bean (seeds scraped out + pod), and salt to a medium saucepan. Heat over medium-low until sugar has dissolved and mixture is warm. Remove from heat. In a separate bowl, whisk egg yolks until pale yellow and thicker in consistency (about 5 minutes). Slowly add the warm milk mixture, a very small amount at first to temper the eggs, into the egg yolks & continue to whisk until all is combined. Whisk in the peanut butter & the maple syrup. Pour back into saucepan and heat over medium-low for 10 minutes or until mixture becomes noticeably thicker and evenly coats the back of a wooden spoon. Let cool. Pour into a lidded container and refrigerate until thoroughly chilled. Pour the mixture into you ice cream maker & follow the directions for you particular machine. Should take about 15 minutes until it reaches the proper consistency! Store in freezer. DUH.
- To Make the GANACHE/Fudge Sauce, create a makeshift doubler boiler (or use a real one) by placing a glass or metal bowl over a saucepan of simmering water. Add chocolate chips, whole milk, and butter to the bowl. Stir or whisk until everything is melted and smooth.
- Spoon ice cream into bowl or cone. Pour extra ganachey fudge sauce over top of ice cream. Enjoy your new favorite happy place.
If you have leftover ganache, store it in the fridge. When ready to use again, microwave for 30 second increments until melted or melt in double boiler or small saucepan.