We, or rather B, eats a lot of ice cream. And although I LOVE Ice Cream I haven’t been eating it because of the sugar. I take small bites of everything I make/bake that contains sugar just to test/taste but that is it. So when I made this ice cream I used 1/3 of the sugar and finished the rest with Splenda. It’s a compromise, but I feel better about making it that way.
This is based on the Peanut Butter Swirl Ice Cream from Saveur
2 cups milk
1/4 cup sugar and 1/2 cup Splenda
1/2 cup light corn syrup
1 cup smooth natural peanut butter
2 cups heavy cream
2 tsp. vanilla extract (or 2 vanilla beans, scraped.)
1. Pour the cream and milk into a medium-sized stainless steal bowl and place over a steaming pan of boiling water.
2. While the mix is scalding, cut the vanilla beans in half lengthwise and scrape out the seeds with a spoon. Add the pods and seeds and sugar/Splenda mix to hot milk and seep for about 5 minutes stirring occasionally to mix in the sugar. Remove pods from mix.
2. Remove bowl from heat and slowly stir in 1/2 cup of Peanut Butter until mix is completely smooth. Add corn syrup.
3. Chill mixture in the fridge until cool (or overnight for a fuller flavor).
4. Pour mix into an ice cream maker and process according to the manufacturer’s instructions.
5. Transfer to a bowl and quickly swirl in remaining 1⁄2 cup peanut butter, cover, and freeze until hard.
By waiting until after the ice cream is churned and adding the PB you end up with large swirls of PB.