Homemade Peanut Butter Ice Cream

In her new cookbook, Love Language of the South, Stacy Lyn Harris shares recipes for mains, sides, Alabama’s famed Lane Cake, and this ice cream. Whether you’re team smooth or crunchy peanut butter, you’ll find the best of both worlds in Harris’s recipe, which melds together the crunchy spread with sweetened, creamy milks and a touch of vanilla. Enjoy it simply as a scoop, or go the full nine yards and make a decadent sundae with a sprinkle of crushed peanuts, chocolate pieces, cherries, and a curl of whipped cream.

Read an interview with Harris here.

Ingredients

HOMEMADE PEANUT BUTTER ICE CREAM (YIELD: 8 SERVINGS)

⅔ cup crunchy peanut butter
1 (14-oz.) can sweetened condensed milk
1 cup sugar
1 (12-oz.) can evaporated milk
2 cups half-and-half
1 cup whole milk
2 tsp. vanilla extract
Toppings: chopped peanuts, chopped chocolate, whipped cream, and fresh cherries (optional)

Preparation

In the bowl of a stand mixer fitted with the whisk attachment, mix the peanut butter, condensed milk, and sugar on medium speed until smooth. Turn the speed down to low and add the evaporated milk, half-and-half, milk, and vanilla and mix well.

Put the bowl in the freezer for 30–40 minutes, then pour the mixture into an ice cream maker and follow the manufacturer’s instructions. Eat right away, or for a little firmer ice cream, put the ice cream in the freezer for 30 minutes. Serve with your favorite toppings.