Peanut Butter Ice Cream

Peanut Butter Ice Cream

3/4 cup (180g) smooth peanut butter
3/4 cup plus 2 tablespoons (180g) sugar
2 2/3 cups (660ml) half and half
pinch of salt
1/8 teaspoon vanilla extract

Puree the peanut butter, sugar, half and half, salt and vanilla in a blender or food processor until smooth.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.

Makes about 1 quart.
from David Lebovitz's The Perfect Scoop

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