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For the Peanut Butter Ice Cream Makes 4 cups 2 cups heavy cream 2 cups whole milk 1 cup salted cocktail peanuts 6 large egg yolks 2/3 cup sugar 1/4 teaspoon salt 1/2 teaspoon pure vanilla extract 1 cup chunky peanut butter

  • 1.

    heat cream, milk, and peanuts in a medium saucepan over medium heat until bubbles begin to form around edges. remove from heat, cover, and let steep at room temperature for 3 hours (or refrigerate overnight).

  • 2.

    Prepare an ice-water bath. uncover cream mixture, and reheat until hot but not boiling. Whisk yolks, sugar, and salt in a large bowl. Add cream mixture in a slow, steady stream, whisking constantly until well combined. return mixture to saucepan, and stir constantly over medium heat until thick enough to coat the back of a spoon, about 8 minutes. (Do not let the mixture come to a simmer.)

  • 3.

    strain through a fine sieve into a bowl. Discard solids. set the bowl in the ice-water bath. stir in vanilla, and let cool, stirring occasionally, until cold, about 20 minutes.

  • 4.

    Freeze mixture in an ice cream maker according to manufacturers directions. Transfer to a large bowl, and fold in peanut butter until ice cream is swirled. use immediately, or freeze for up to 1 week.

As seen in the July 2008 issue of Martha Stewart Living magazine. ©2008 martha stewart living omnimedia, inc. All rights reserved. For more, visit www.marthastewart.com.

Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, homekeeping, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning daily syndicated television program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio; and provides a wealth of ideas and information on www.marthastewart.com.

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