Melba's Swap SHOP
Here's the scoop
DEAR READERS: Ice cream is a favorite dessert for a lot of people, and that was proved by them entering their homemade ice cream in the annual ice cream contest at the Oklahoma County Fair. Sandy Killian, of Oklahoma City, and I did the judging. After announcing the winners, we invited the audience to sample every freezer.
A plaque and $50 went to Sarah Engle, of Oklahoma City, for winning grand champion, the best overall 25 freezers of ice cream. It was Peanut Butter Ice Cream, and when I took my first bite, I didn't want to stop. It wasn't just good. It was THE winner.
For sports fans, this would be a good dessert for a tailgate party. You'll be a winner no matter how the team plays.
Peanut Butter Ice Cream Swirl
1 cup milk
¾ cup sugar
1 cup creamy peanut butter
2 cups whipping cream
¼ teaspoon salt
6 egg yolks
2 teaspoons vanilla
• In medium saucepan, over medium-low heat, warm milk, sugar, ½ cup peanut butter, 1 cup of whipping cream and salt, stirring until sugar is dissolved and peanut butter has melted. Continue cooking until mixture comes to a slight simmer, only bubbling around the edges of the pan.
• Meanwhile, in a large bowl, pour the remaining 1 cup whipping cream and cover with a fine-mesh sieve. Set aside.
• In medium bowl, whisk egg yolks. Slowly pour the warmed milk mixture into the egg yolks, whisking constantly. Scrape the mixture back into the saucepan.
• Place saucepan over medium heat and stir constantly with a rubber spatula, being sure to scrape the bottom of the pan as you stir, until mixture thickens and coats the back of the spatula. This only takes a few minutes. The mixture should register 170 to 175 degrees on an instant-read digital thermometer.