Peanut Butter Ice Cream

Directions:

1. Mix the base:
   In a large mixing bowl, combine the heavy cream, whole milk, peanut butter, sugar, vanilla extract, and salt. Whisk everything together until the mixture is completely smooth and the peanut butter is fully incorporated. It should look creamy and uniform with no lumps.
2. Chill the mixture:
   Cover the bowl and place it in the refrigerator for at least 2 hours, or ideally overnight. This allows the flavors to meld and ensures the mixture is cold enough to churn properly.
3. Churn the ice cream:
   Once chilled, pour the mixture into your ice cream maker and churn according to your machine’s instructions. This usually takes 20–25 minutes, or until the ice cream reaches a soft-serve consistency.
4. Freeze until firm:
   Transfer the churned ice cream into a lidded freezer-safe container. Smooth the top with a spatula, cover tightly, and freeze for at least 4 hours or until firm enough to scoop.
5. Scoop & enjoy:
   Let the ice cream sit at room temperature for a few minutes before scooping. Serve it in bowls, cones, or between cookies for a peanut butter ice cream sandwich! 🥜🍦

Optional Add-Ins:

• Swirl in chocolate fudge or caramel sauce before freezing
• Fold in chopped chocolate, peanut butter cups, or crushed peanuts for crunch
• Use crunchy peanut butter for texture