Vanilla Ice Cream With Chunky Peanut Butter Sauce And Ginger Snaps Recipes

VANILLA ICE CREAM WITH CHUNKY PEANUT BUTTER SAUCE AND GINGER SNAPS

Steps:

• Place ice cream on the counter top to get soft. (Boo always liked hers mushy.)
• Place peanut butter, milk or half-and-half and the honey in a small skillet and warm over low heat. Stir until smooth and season the sauce with a little cinnamon. Scoop ice cream into dishes and top with peanut butter sauce and jam the ginger snaps all around the bowl, getting the edges into the ice cream and sauce.

GINGER/VANILLA ICE CREAM

Steps:

• Whisk the egg whites until they hold stiff peaks, then whisk in icing sugar, 1 tblsp at a time to form a stiff meringue.
• Stir in the egg yolks one at a time until the mixture is an even gold colour.
• In a separate bowl whisk the cream till it hangs on the whisk, then fold into the egg mixture and then add the finely chopped stem ginger.
• Put into a container, put he lid on and freeze until firm 4-6 hours Makes 1.5 ltrs.
• Note: Add a little liqueur or any other alcohol to the mixture before freezing will give a softer consistency, if desired, leave out if serving for children.
• For Vanilla Ice Cream: Instead of stem ginger, use 1 teaspoon of anilla essence or replace 1 oz of icing sugar with vanilla sugar.

PEANUT BUTTER ICE CREAM (NO COOK)

Steps:

• Beat peanut butter and sugar until smooth.
• Slowly beat in 1 cup half and half until thoroughly combined.
• Whisk in 2 cups half and half, vanilla and salt.
• Freeze according to manufactures instructions (i sometimes freeze the liquid mixture for 30 minutes to get it reallllly cold first).
• Add mix in's in the last 5 minutes.

PEANUT BUTTER SAUCE FOR ICE CREAM (FRIENDLY'S COPYCAT)

Steps:

• Melt 1 cup REESE'S Peanut Butter Chips with milk and whipping cream in medium saucepan over low heat, stirring constantly, until mixture is smooth.
• Stir in 1/4 teaspoon vanilla extract.
• Cool to room temperature.