Tuesday, December 20, 2005

Peanut Butter Cheesecake

As mentioned before, while I am at Fuz's, I believe in using the ice-cream maker as often as possible. And not for vanilla, oh no. While I greatly enjoy vanilla ice cream, Ben & Jerry's makes it better than I can. The ice cream maker is for flavors I make up. This week, that means Peanut Butter Cheesecake.
There's this really good recipe in the All New Joy of Cooking, see? It's for peanut butter pie. But it's more like peanut butter cheesecake mousse. It's my favoritest thing in the whole wide world. And so I was thinking about peanut butter cheesecake ice cream. And I made it. And it
rocks. I am having a bowl right now.

Peanut butter cheesecake ice cream
3 egg yolks
1/2 c sugar
1 c milk
1 1/2 c whipping cream
dash of vanilla
1/2 c cream cheese
3/4 c peanut butter

In a bowl cream the egg yolks and sugar. The more you beat them together, the better. They should be runny and a light yellow. Put the milk and cream in the top of a double boiler over medium heat. Add a dash of vanilla extract. When the water starts to simmer, whisk in the egg yolks and sugar. The mixture will thicken. When it's starting to thicken, but not pudding-like, remove from heat and whisk in the peanut butter and cream cheese. Pour in to a heat-proof bowl and chill completely in the fridge. Pour into ice cream maker; process according to manufacturer instructions.

Makes about 1 1/2 quarts. So good.


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