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The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More Paperback – 23 Nov 2000

3.8 out of 5 stars 66 customer reviews

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Product details

  • Paperback: 256 pages
  • Publisher: William Morrow Cookbooks; Reissue edition (23 Nov. 2000)
  • Language: English
  • ISBN-10: 0688161499
  • ISBN-13: 978-0688161491
  • Product Dimensions: 19 x 1.6 x 23.5 cm
  • Average Customer Review: 3.8 out of 5 stars 66 customer reviews
  • Amazon Bestsellers Rank: 140,874 in Books (See Top 100 in Books)
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Product description

From the Author

Enjoy some ice cream tonight!
PEANUT BUTTER ICE CREAM

3/4 cup sugar

3 large eggs

1 cup milk

1/2 cup creamy peanut butter

1 1/2 cups heavy cream

2 teaspoons vanilla extract

In a medium bowl, beat the sugar into the eggs utnil thickened and pale yellow. Set aside.

Bring the milk to a simmer in a heavy medium saucepan. Slowly beat the hot milk into the eggs and sugar. Pour the entire mixture back into the pan and place over a low heat. Stir constantly with a wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and beat in the peanut butter. Pour the hot custard through a strainer into a large, clean bowl. Allow the peanut butter to cool slightly. Stir in the cream and vanilla extract. Cover and refrigerate until cold or overnight.

Stir the chilled custard well, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

For variations, add any of the following; 1/2 cup chocolate chips, 1 cup crumbled peanut butter cup candies, 1 cup crumbled oatmeal cookies, or 3/4 cup chopped salted peanuts. Allow your machine to mix in the additional ingredient when the ice cream is nearly done.

About the Author

Bruce Weinstein and Mark Scarbrough are the award-winning authors of nineteen cookbooks. They are contributing editors to Eating Well and columnists for weightwatchers.com, and they contribute regularly to Cooking Light, Fine Cooking, the Washington Post, and other publications. When they're not teaching cooking on Holland America cruise ships, they live in rural Litchfield County, Connecticut, with a fairly sane collie named Dreydl.



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