desserts | frozen | ice cream | nut (flavor) | peanut butter | treats

I scream, you scream, we all scream for…

August 18, 2010


Of course my new ice cream maker has sort of taken over my life. I knew this would happen- first of all, it being summer, what could be better than homemade ice cream? Second, it being summer, what could be better than a delicious treat that doesn’t require baking in a hot oven? I knew that my soul would temporarily be sold to the cold, creamy, frosty devil known as ice cream. My spare time is spent thinking of what ice cream flavor to try next, and what experiments I can perform using ice cream/frozen yogurt/etc. So I apologize to those of you who don’t own an ice cream maker- you’re probably going to be seeing a fair amount of ice cream recipes on here. At least until the cooler weather kicks in… but why don’t you get yourself one too and then we can all be fat, happy, ice cream eating campers?

Ice cream is a weird thing, when you think about it. Who came up with the idea in the first place? The first recipes for ice cream appear in the 18th century, and the earliest reference to it is in the Oxford English Dictionary in 1744.

Before the development of modern refrigeration, ice cream was a luxury reserved for special occasions. Making it was quite laborious; ice was cut from lakes and ponds during the winter and stored in holes in the ground, or in wood-frame or brick ice houses, insulated by straw. Many farmers and plantation owners, including U.S. Presidents George Washington and Thomas Jefferson, cut and stored ice in the winter for use in the summer. Frederic Tudor of Boston turned ice harvesting and shipping into a big business, cutting ice in New England and shipping it around the world.

Ice cream was made by hand in a large bowl placed inside a tub filled with ice and salt. This was called the pot-freezer method. French confectioners refined the pot-freezer method, making ice cream in a sorbetière (a covered pail with a handle attached to the lid). In the pot-freezer method, the temperature of the ingredients is reduced by the mixture of crushed ice and salt. The salt water is cooled by the ice, and the action of the salt on the ice causes it to (partially) melt, absorbing latent heat and bringing the mixture below the freezing point of pure water. The immersed container can also make better thermal contact with the salty water and ice mixture than it could with ice alone.

The hand-cranked churn, which also uses ice and salt for cooling, replaced the pot-freezer method. The exact origin of the hand-cranked freezer is unknown, but the first U.S. patent for one was #3254 issued to Nancy Johnson on September 9, 1843. The hand-cranked churn produced smoother ice cream than the pot freezer and did it quicker. Many inventors patented improvements on Johnson’s design.

I’ve got to say I’m happy things aren’t that difficult now. It takes me about 30 minutes tops to actually make the ice cream, and depending on the type, only a few hours in the fridge. This particular batch didn’t have to be cooked, as there were no eggs in it. As I mentioned previously, Jay loves peanut butter. So does Indy, actually, but I don’t know if there’s any correlation there. Anyway… the first thing Jay said to me when he bought me the ice cream maker was “Peanut butter ice cream!” I wanted to ease into the whole ice cream making thing slowly, previous to owning an actual ice cream maker I’d only ever made it by hand in my freezer (which was okay, it came out great, but was a pain in the ass) and aside from that, just an easy sorbet. So I thought I’d take it slowly by doing frozen yogurt first, which was a success, then moving on to a recipe that didn’t require cooking, like this peanut butter one.

And holybabykittenspuppies&Jesus, this was amazing. So tasty. I might be over-exaggerating, but it was seriously phenomenal. And I didn’t really do anything but wait around for the fridge and the ice cream maker to do their thing. I have to say, based on my success with this, I’m feeling like peppermint ice cream (tinted pink of course) might be on the horizon. I love peppermint ice cream.



  • 1 cup creamy peanut butter
  • 2/3 cup granulated sugar
  • 1 cup whole milk
  • 2 cups heavy cream
  • 1 ½ teaspoons vanilla extract


  1. In a medium bowl, combine the creamy peanut butter and sugar with an electric hand mixer and beat until smooth.
  2. Add the milk and blend on low speed for about 2 minutes until the mixture is smooth and the sugar has been dissolved.
  3. Stir in the heavy cream and vanilla with a mixing spoon or a whisk.
  4. Cover with plastic wrap and chill in the refrigerator for 2 hours.
  5. When ready, pour the ice cream base into your frozen ice cream maker bowl.
  6. Let mix until thickened, about 15-20 minutes. If you are adding in candies or peanuts, add them in the last 5 minutes of mixing.
  7. Pour into a freezer safe container and freeze for at least 2 hours.

I’ll tell you what would be fantastic with this: Trader Joe’s mini peanut butter cups. Just throw ’em into the mix 5 minutes before it’s done and it would be really awesome. Alternately, you could use chocolate chips, or even peanut butter chips. Or just plain old peanuts! I had it plain and it was ABSOLUTELY AMAZING, as I’m sure you can imagine, but it’s fun to play around with toppings & stuff to put in the ice cream. And have I mentioned how much of a glowing review I give this ice cream maker attachment? Yeah. It’s sick. Of course, you need a KitchenAid mixer to use it. So if you don’t have one, then you may be better off just buying a stand-alone ice cream maker. And if you have a lot of kids, or eat a lot of ice cream, the KitchenAid attachment might not be beneficial to you- it only makes 2 quarts. For me, that’s perfect. I don’t need to have to go up a size to a 6 all because I got an ice cream maker. Forreals.

All this ice cream I plan to make will surely soothe the sadness I feel that my adorable new haircut, that was just a month old, had to be changed drastically. It was cut shorter because of the dreaded hair breakage us platinum blondes are so plagued by. So now I’m back to my old Michelle-Williams-in-Vogue/Tabatha Coffey-esque ‘do, still platinum blonde. However next month I’ll have to go a bit darker. This entire sentence should be punctuated by deep, lingering sighs. Don’t get me wrong, I love short hair. It’s just that I was growing mine out for over a year. Oh, the perils of beauty! I had black hair for 5 years and kept it mainly because I couldn’t get rid of it without cutting my hair off, then I finally get rid of it, cut it short and go blonde, then grow it out again just to have to cut it off… again.*

*(Some of you may read this & see a cautionary tale. I do not. I’ve been going through this cycle since high school, and I don’t plan on stopping now. I am an ever-changing being and having the same hair color & style bores me to death. I’d rather have my hair break off & cut it short than look like 85% of the rest of the planet.)
Print Friendly, PDF & Email
Facebook Twitter Email

Only registered users can comment.

  1. I am so deeply and profoundly jealous right this second. I want an ice cream maker soooooooo bad. And I will have one. But probably I’ll get it like mid-January when no one (but me) will be into it.

  2. Oh I’m saving this one! I too am addicted to my new ice cream machine, but still stuck on healthy sorbets. So I’ve been turning all the fruit in our house into sorbets and gelatos. I shall advance to this!

  3. So the hubs broke down and bought me one BEFORE January! And this is the first recipe I’m making. It’s in the fridge now.

  4. Hello! I know this is somewhat off topic but I was
    wondering if you knew where I could find a captcha plugin for my comment form?
    I’m using the same blog platform as yours and I’m having difficulty finding one?
    Thanks a lot!

  5. Hello There. I found your blog using msn.
    This is a really well written article. I will make sure to bookmark it and
    return to read more of your useful information. Thanks for the post.
    I will certainly return.

  6. I know this if off topic but I’m looking into starting my own weblog and was wondering what all is needed to get set up?
    I’m assuming having a blog like yours would cost a pretty penny?
    I’m not very web savvy so I’m not 100% certain. Any recommendations or advice
    would be greatly appreciated. Cheers

  7. of course like your website but you need to check the spelling on quite a few of
    your posts. A number of them are rife with spelling problems
    and I to find it very troublesome to tell the truth then again I’ll
    definitely come back again.

  8. Excellent items from you, man. I have take note your stuff prior to and you’re just extremely wonderful.
    I really like what you’ve obtained here, certainly like what you’re stating and the way by which you
    assert it. You are making it enjoyable and you continue
    to take care of to keep it sensible. I can’t wait to learn far more
    from you. This is actually a great web site.

  9. My spouse and I absolutely love your blog and find a lot of your post’s to be exactly I’m looking for.
    Would you offer guest writers to write content available for
    you? I wouldn’t mind creating a post or elaborating on many
    of the subjects you write about here. Again, awesome web log!

  10. I became honored to obtain a call coming from a friend as soon as he found the important
    recommendations shared in your site. Browsing your blog posting is a
    real great experience. Thanks again for taking into consideration readers at all like me, and I hope for you the best of achievements for a professional in this area.

  11. When I initially commented I clicked the “Notify me when new comments are added” checkbox and now each
    time a comment is added I get four emails with the
    same comment. Is there any way you can remove me
    from that service? Many thanks!

  12. I have been exploring for a little for any high quality articles or weblog posts in this sort of area .
    Exploring in Yahoo I ultimately stumbled upon this web site.
    Studying this information So i’m happy to express that I have a very excellent uncanny feeling I came
    upon exactly what I needed. I so much certainly will make certain to do not fail to remember this website and
    provides it a look on a continuing basis.

  13. Zune and iPod: Most people compare the Zune to the Touch, but after seeing how slim and surprisingly small and light it is, I consider it to be a rather unique hybrid that combines qualities of both the Touch and the Nano. It’s very colorful and lovely OLED screen is slightly smaller than the touch screen, but the player itself feels quite a bit smaller and lighter. It weighs about 2/3 as much, and is noticeably smaller in width and height, while being just a hair thicker.

  14. I will right away snatch your rss as I can’t find your email subscription hyperlink or e-newsletter service.
    Do you’ve any? Kindly let me recognize in order that I may just subscribe.

  15. I am not certain the place you’re getting your info, but good topic.
    I must spend some time finding out much more or understanding more.
    Thanks for excellent information I used to be in search of this information for
    my mission.

  16. Hey, you used to write excellent, but the last few
    posts have been kinda boring… I miss your great writings.

    Past few posts are just a little out of track! come on!

  17. Hands down, Apple’s app store wins by a mile. It’s a huge selection of all sorts of apps vs a rather sad selection of a handful for Zune. Microsoft has plans, especially in the realm of games, but I’m not sure I’d want to bet on the future if this aspect is important to you. The iPod is a much better choice in that case.

  18. I wanted to send you a very little note to be able to thank you once again with the beautiful ideas you have shown in this case.

    It is really open-handed of people like you to make easily precisely
    what a lot of people might have made available as an e book
    to end up making some profit for themselves, primarily given that you might well have
    done it in the event you wanted. These tricks as well worked to become a great way to fully grasp most people have the identical
    dream just like my personal own to know more and more
    on the topic of this matter. I am sure there are numerous more pleasurable
    periods in the future for many who read your website.

  19. This is really interesting, You’re a very skilled blogger.
    I’ve joined your rss feed and look forward to seeking more of your excellent post.
    Also, I have shared your site in my social networks!

  20. I do not know if it’s just me or if everyone else experiencing problems with your
    site. It seems like some of the text in your content are running off the screen. Can somebody else please comment and let me know if this is happening
    to them too? This might be a problem with my internet browser because I’ve had this happen previously.
    Thank you

  21. You can definitely see your enthusiasm in the work you write.
    The sector hopes for more passionate writers like you
    who aren’t afraid to say how they believe. Always go after your heart.

  22. It’s a pity you don’t have a donate button! I’d definitely donate to this excellent blog!
    I guess for now i’ll settle for bookmarking and adding your RSS feed
    to my Google account. I look forward to brand new updates
    and will share this blog with my Facebook group. Talk soon!

  23. My programmer is trying to convince me to move to .net from PHP.

    I have always disliked the idea because of the expenses.
    But he’s tryiong none the less. I’ve been using WordPress
    on various websites for about a year and am worried about switching
    to another platform. I have heard fantastic
    things about Is there a way I can import all
    my wordpress content into it? Any help would be greatly appreciated!

  24. If you are going for most excellent contents like me, only pay a visit
    this website all the time for the reason that it offers quality contents,

Comments are closed.