It's been a warm and hectic July, also known as ice cream month. My niece emailed me to say I haven't been posting recipes as much so here goes for all you ice cream lovers. I make homemade ice cream because it's cheaper, easier and healthier.
A big favourite in my family is peanut butter and chocolate chip. I make it dairy free, but milk can be easily substituted. This is an overnight recipe and you will also need an ice cream maker. If you don't have one, simply mix everything in the blender and freeze.
Peanut Butter and Chocolate Chip Ice Cream
Ingredients:
2 cups soy milk (milk or half & half can also be used)
1 cup sugar
1 teaspoon vanilla extract
3/4 cup peanut butter
1/2 cup small semi-sweet chocolate chips
3 eggs
1-2 cups whipped cream
Directions: Beat eggs and milk together in large pan. Add sugar, and cook over low heat, stirring constantly. Wait for mixture to thicken, about 10 minutes. Add peanut butter. Cool, add cream and vanilla. Refrigerate overnight.
In the morning, add chocolate chips and put in your ice cream maker. Takes about 25 minutes. Put in freezer. Makes 1 quart.
