Recipes and Photos

Recipes and photos. That's what I'll be doing here. I forgot when I posted the recipe to add the photo. So here is something to make you drool.

I was busy trying creative, gourmet ways to serve this, but this is so good .... that a simple presentation, it seems, works best.

I hope some of you find your ice cream machines and try this. You won't be dissappointed. Not even if you think you wouldn't like a peanut butter flavor. This one will surprise you. It did me!

I'll be back here in a couple of days.

In the meantime, take a refreshing and cooling summer break and have some ice cream with me.

I tend to go on cooking rampages. I recently purchased a new ice cream machine. So I have been experimenting with ice cream recipes. If you like ice cream that is rich, decadent, yes, even sinful, then stay tuned to this blog. Other compulsive recipes will follow, and not just for ice cream.
To start you out, I will give you the recipe for Peanut Butter and Honey Ice Cream.

Peanut Butter and Honey Ice Cream

2 large eggs
1/2 generous cup sugar – 4 oz.
1/2 cup chunky peanut butter – 5 ½ oz.
I 1/2 cups heavy cream – 12 ¾ fl.oz.
1 1/2 cups milk- 12 ¾ fl.oz.
2 Tbsp. honey- 1 ½ fl.oz.
1 tsp. vanilla

Whisk together the eggs and sugar until light and fluffy. Over low heat, heat the milk until just barely simmering. While stirring constantly, add to egg and sugar mixture. Pour back into pan and simmer until the mixture thickens to a heavy cream consistency, stirring constantly. (170°) Remove from heat. Add the peanut butter and honey and stir until smooth and combined. Cover and refrigerate until cool, about three hours. Mix in the whipping/heavy cream and vanilla. Transfer the mixture to the ice cream maker and process according to manufacturer's instructions, for approximately thirty minutes. Place in freezer container and freeze for 6 hours before serving.