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.


    OH! MY!
      Just Right!

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