peanut butter ice cream

Wow, has a week already passed? Thanks for all the bag love! I am working on a tutorial and will have it up next week.

We have been so busy around here! We decided to finally tackle a bathroom redo and paint another room. And we did them both this weekend all while planning for a large gathering at our house this past Monday night. Crazy? Maybe. Rewarding? Absolutely. We have two more rooms to paint and then I can rest (and share pics).

In the meantime, I have really missed baking but the house gets unbearably hot if I so much as look at the oven. So, to sort of scratch the itch, I have been looking to oven-free desserts. I have an extra special one to share, but it will have to wait until next week as well. (The suspense! Perhaps I have been watching too much Poirot. Is that possible? Nah.)

Yesterday the kids and I not only decided it going to be a lazy day (the kind of day that ends by taking off the previous night's pajamas just to put clean ones on), but it was also time for some ice cream. We chose peanut butter because everyone in this house loves it.

{There are peanut butter cups involved. Enough said.}

{Here it is in all its glory.}

Peanut Butter Ice Cream
(for a 1.5 quart ice cream maker)

1 cup peanut butter (I used creamy)

2/3 cup sugar

1 cup milk

2 cups whipping cream

1 tsp. vanilla extract

scant 1 cup chopped Reese's Peanut Butter Cups (I used two packages.)

1. Beat the peanut butter and sugar until smooth.

2. Add the milk and mix until blended.

3. Add the whipping cream and vanilla and mix until well blended.

4. Place in the refrigerator until chilled. (We left ours for about an hour)

5. Pour into your ice cream maker and let it mix until thickened (about 20 minutes).

5. Add the peanut butter cups and let it mix for five more minutes.

6. Place in a freezer safe container and freeze for a while if you like it to be firm or eat immediately if you like it very soft.