My apologies for my absence from the blog; I was enjoying a delightful school holiday. Beyond a trip to the beach, lots of reading, a few days planning for this semester, and learning to clean and cook fish, I also made some delicious peanut butter ice cream using a super-easy recipe. I love using local ingredients in creative ways, and high-quality peanuts are abundant and affordable here. Here goes:
Peanut Butter Ice Cream
1 14-oz can sweetened condensed milk
1 14-oz can unsweetened condensed milk
1 cup dry, roast peanuts (out of the shell)
1 tablespoon vanilla
In a blender, combine the sweetened condensed milk and the peanuts. Gradually add the unsweetened milk until the mixture is homogeneous. Blend in the vanilla.
Pour this mixture into a freezer-proof bowl and place in the freezer. Allow to sit for 3-4 hours, or until the ice cream is soft-set. Remove from the freezer and use a mixer to beat until about double the size. Put in a freezer container and allow to completely freeze. Serve with your favorite toppings!
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