Sometimes I'm a little slow to catch on. When I say 'sometimes' I really mean often. Oh, and by 'often' I really mean always. I like to think it's because I'm cautious and sensible by waiting to see if something's just a fad or if it will stick around, but really I'm just a bit oblivious. This definitely goes for fashion (I'm only now beginning to think that 'shoe boots' might be here to stay?), films (everyone raved about "Slumdog Millionaire" when it came out in 2008, but I didn't catch on until 2011) and even food!
Today's post is a perfect example. Here it is, the 2nd December and I'm posting about Peanut Butter Ice Cream... having just realised that November is apparently Peanut Butter month! How did I not know until now that someone has (completely understandably) given Peanut Butter its own month?!
I guess I could wait until next November to share this, but I'm not feeling all that confident that a) I would remember to do it then b) If I did remember to do it then that I'd remember how I made it or c) That I'll manage to keep coming up with weekly ideas for Ice Cream Sunday long enough to make it until next November! I would hate for you to miss out on this one as it's my new favourite (no, I don't say that every week.... do I?) and, well, it has peanut butter in it!
Use the smooth version if you prefer, but I love the random bits of crunch in the... um... crunchy stuff! The salt just helps to enhance the flavour and shouldn't really feature... although it could if you wanted it too! I kinda love the whole sweet and salty thing everyone is doing these days.... hey, I think I might have caught on to something that's actually current!
If you wanted to add Magic Shell to this it's like your very own Reese's Peanut Butter Cup ice cream.... just an idea!
Happy Ice Cream Sunday!
Peanut Butter Ice Cream
300ml double cream
175g condensed milk
1/2 cup crunchy peanut butter
1/4 tspn salt
Directions1) Whip together the double cream and condensed milk until stiff peaks forms.
2) Add the peanut butter and salt and whisk again until thoroughly combined and smooth.
3) Freeze for at least 4 hours.