Time Churns On
One of the highlights of Labor Days gone by was churning up a wooden bucket of homemade ice cream. By the 70’s our family had a White Mountain electric ice cream maker. It eased the task of hand cranking, but lessened the camaraderie.
Some declared the hand-turned variety superior to the mechanical, but I was not one of those.
But I did add an extra layer of work by making a custard recipe that required cooking an egg-milk concoction. It was as smooth as silk.
Ready for Launch
Today countertop, no-churn ice cream can be made quickly and with little clean up required. Martha, my neighbor, has supplied us with several varieties during our recent farm visits.
When Russ said his very-most-favorite of the home-churned was peanut butter, Martha showed up the next day with the ingredients.
In no time at all she had the mixture ready for the electric mixer. Twenty minutes later we had a smooth, peanut-buttery ice cream as good as any from the old, wooden bucket. But, sadly, there were no paddles to lick.
Below is the recipe Martha used—though most machines have their own preferred mixture. For greater smoothness, it’s best to combine the ingredients with a stick blender before churning. Let the finished ice cream rest in the freezer for a few hours before serving.
Taste the Memories
Countertop Peanut Butter Ice Cream
- 2 cups heavy cream
- 2 cups whole milk
- 1 cup granulated sugar
- 1 cup peanut butter
- 1 tsp. vanilla
- Pinch of salt
Mix (preferably with stick blender) and pour into countertop ice cream maker. Follow device instructions. Let set in freezer a few hours before serving.