Peanut Butter Ice Cream (Brownie/Oreo)
Yield: about 6 cups
1 c. good quality peanut butter (not natural)
2/3 c. sugar
1 c. whole milk
2 c. heavy cream
1 tsp vanilla
1 c. mix ins: brownie bits, crushed Oreos, or chopped peanut butter cups
(Freeze the ice cream maker bowl ahead of time!)
In a medium bowl, whisk to combine the peanut butter and sugar until smooth. Add the milk and whisk or mix on low speed until the sugar is dissolved, about 1-2 minutes. Stir in the heavy cream and vanilla. Cover and refrigerate 1-2 hours or overnight.
Turn on ice cream maker, pour the mixture into the frozen freezer bowl and let it mix until thickened, about 15-20 minutes. Add in mint extract, followed by brownie chunks or cookie bits before the ice cream reaches full thickness (and stops fully turning in the bowl) If you miss the window, just hand mix it in after turning off the machine. The ice cream will have a soft, creamy texture. Transfer to an airtight container and place in the freezer for about 2 hours. Remove from the freezer 5-10 mins before serving.
