Though I’m not headed back to school this fall, I’ve been reminiscing a lot about Augusts past. A friend and I were discussing school lunches the other day, and I remembered the day I denounced the PB&J. I was always picky about the flavor of jelly, and one day I just gave it up entirely. My mom used to make me PB&Hs instead, AKA peanut butter & honey or, as one of my friends affectionately called them, “Pooh Bear Sandwiches.” (Isn’t that adorable?)
I used to make PB&Hs for myself back in college too — a little taste of home right from my dorm room. (Although, arguably, those didn’t taste as good as the ones my mom made.) Later, I discovered a spot in Durham, N.C. that makes a grown-up panini version with bacon and bananas added in. (Don’t miss it if you find yourself in Bull City.)
The PB&H is one sandwich I still love. So much so, I’m dedicating a whole ice cream flavor to it. I’ve been cooking up this Salty Honey Peanut Butter Ice Cream in my head for a while in preparation for ice cream week, a collaboration I put together with 18 of my best blog friends. As I mentioned on Monday, we’re each sharing a delicious ice cream recipe on our blogs this week, a well as co-hosting a giveaway for the coolest-ever ice cream sundae kit!
Anyway, before I get into the exciting stuff, you should know that this ice cream is velvety smooth, lightly sweet and very, very peanut buttery. It’s probably my favorite ice cream flavor I’ve ever made. If you like peanut butter as much as me, you will adore this salty, custard-based sweet treat. Promise.
We’re using the hashtag #weekofsundaes on social media this week. Check out our blogs to see all of our innovative ice cream recipes throughout the week:
Ashley at Spoonful of Flavor // Ashley at Cookie Monster Cooking // Madison at Wetherills Say I Do // Erin at The Speckled Palate // Julia at Tag & Tibby // LeAndra at Love & Flour // Molly at Hey There Sunshine // Nick at Macheesmo // Meredith at Meredith Noelle // Heather at Sugar Dish Me // Linda at Brunch with Joy // Katie at Twin Stripe // Erica at Crumby Cupcake // Beth at bethcakes // Meghan at Cake ‘n Knife // Dan at The Food in my Beard // Bethany at Bethany Grow // Cate at Chez CateyLou // Susannah at Feast + West
One lucky winner will get this BIG ice cream making prize pack that’s worth more than $265! See the Rafflecopter below to enter to win this amazing set. The prize pack includes:
- A Cuisinart Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker with double-insulated 2-quart freezer bowl // $165 value
- A Chef’s Choice Waffle Cone Express Ice Cream Cone Maker // $70 value
- Set of four 6-ounce Tovolo Mini Sweet Treats Tubs // $13 value
- A Zeroll Original Ice Cream Scoop // $19.95 value
Be sure to click through and read the whole post to get the decadent Salty Honey Peanut Butter Ice Cream recipe, plus the scoop on the giveaway! // susannah
Click through to see the Salty Honey Peanut Butter Ice Cream recipe!
Serves 1 quart
30 minPrep Time
6 hrCook Time
6 hr, 30 Total Time
- In a medium bowl, whisk the yolks lightly to break them up. Whisk in half of the sugar (6 tablespoons.) In another medium bowl, add the peanut butter and honey. Set both bowls aside.
- In a heavy saucepan over medium-high heat, stir together the cream, milk, salt and the rest of the sugar. When the mixture has reached a low, gentle simmer, reduce the heat to medium.
- With a measuring cup, scoop out 1/2 cup of the hot cream mixture. Whisking the egg yolks continuously, slowly pour the cream into the bowl with the egg yolks. Repeat with another 1/2 cup of the cream.
- While stirring the cream mixture on the stove, slowly stir in the egg-and-cream mixture back into the saucepan. Cook over medium heat, stirring continuously, until it thickens, about 1 to 2 minutes. When thickened, the mixture will coat the back of a spatular and it will hold a clear path when you run your finger across it.
- Place a fine-mesh strainer over the bowl with the peanut butter and honey. Strain the ice cream base into the bowl. Remove strainer and stir the base into the peanut butter and honey.
- In a large bowl (larger than the bowl with the cream mixture), make an ice water bath. Fill the bowl about halfway with ice and cold water and nestle the smaller bowl, with the cream mixture, inside. Stir the base occasionally until it is cool. Remove the base from the ice bath and cover with plastic wrap. Refrigerate for at least 2 hours or overnight.
- Following the manufacturer instructions for your ice cream maker, freeze the ice cream. While it churns, freeze the container you plan to store your ice cream in to keep it cold.
- When it is done, transfer the ice cream to the frozen container. Enjoy right away, or freeze for 4 to 6 hours for firmer ice cream.
I recommend a lighter honey with this recipe. If you use a dark honey, use a bit less.
- Enter the giveaway through the Rafflecopter widget below. Everyone gets a free entry! You can enter multiple times, up to 20 additional entries by following the ice cream week contributors on social media. (If you’ve followed in the past, that counts! Just enter the info as prompted.) All entries will be verified. No purchase is necessary to win.
- The giveaway is open until Monday, Sept. 7, 2015 at 10 a.m. EST. One winner will be chosen at random and emailed within 48 hours. Winners must claim prize within 48 hours of initial contact. The retail value of the prize is $265. Prizes shown in the graphic are the only ones available.
- Open to U.S. residents with a valid shipping address only. Must be 18 years of age as of Aug. 17, 2015.