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While YouTube is Down, Here’s a Peanut Butter Ice Cream Video to Tide You Over

If you were to visit YouTube at the time of this writing, you’d be greeted with this image:

YouTube's 'Out of Order' graphic.

If you need your cheap home-made video fix, here’s something that might help: it’s a video showing me and Wendy in the last stages of making peanut butter fudge ice cream in our ice cream maker (ah, wedding presents). If you have an ice cream maker — they go for about $50 or $60 at Williams-Sonoma or any other kitchen equipment store — the recipe is pretty simple:

Peanut Butter Ice Cream Base

  • 2 cups cream
  • 1 cup milk
  • 2/3 cups sugar
  • 1/2 cup peanut butter

Warm up the peanut butter so that it becomes more like a thick sauce. Wendy used the microwave, heating it at high for 15 seconds, letting it rest, and then heating it up again for another 15 seconds. Blend the peanut butter with the cream, milk and sugar — one of those hand blenders or stick mixers makes this much easier. Pour the resulting mixture into your ice cream maker.

Adding a fudge ribbon is pretty simple: you simply add fudge sauce very close to the end of the ice cream maker cycle. This video [2.7 MB QuickTime] shows us doing just that.

Still from the peanut butter fudge video.
Click the image to see the video.

8 replies on “While YouTube is Down, Here’s a Peanut Butter Ice Cream Video to Tide You Over”

Oh yeah… I’m making that tonight.

Speaking of peanut butter and fudge, I once made a batch of cookies that were sort of like reese’s peanut butter cups. They were chocolate dough base, with a spoonful of peanut butter / brown sugar mix tucked inside. They’re plenty good.

Guh.

A cautionary note: If, because your local grocer is sold out of table cream, you substitute whipping cream, you may find that after 20 minutes in the ice cream machine you have a mess that’s sort of like peanutty curds and whey.

Whipping cream is what we used. Or, well, 35% is what we buy here in Canadia, I don’t know how these things are labeled how you are. Heaviest cream around. It looked kind of curdly for us too, but it turned out fine – you just have to stick it in the freezer awhile. We supposed that the peanut butter made it more dense and that the freezy thing had trouble keeping up. I hope you didn’t throw it out. 🙁

I’m in North York – we call it whipping cream up here, too. 😉

After tasting it, I did throw it out. I had previously read about this possibilty (“disgusting butter chunks”), here:

http://www.cgl.uwaterloo.ca/~smann/IceCream/CGL.html

BTW, I have exactly the same maker as you, I bought mine at the Bay a month ago, and have made about six batches so far.

Might try again tonight, with table cream, and a stabilizer like egg yolks, gelatin or skim milk powder.

Weird. I wonder if maybe your peanut butter was too hot when it went into your cream? We cooled ours a bit, poured it in slowly, and then blended the whole thing.

The mix was perfectly smooth and homogeneous before I put it in, and looked fine for the first 10 minutes in the machine… and then it turned into little butter chunks and peanut water.

Oh well, I’m heading to the beach for a week. If I make a another batch I’ll drop you an update.

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