Knock knock knock.
Homemade ice cream. One of the most scintillating sensations of summer. Be it fruity, fudgy or just plain old vanilla it bring the boys to the proverbial yard.
I recently had access to my Granny’s recipe boxes completely unattended, and since she made the best homemade ice cream in childhood memory, I chose to take my chances being caught and pilfer her recipe. Well guess what? It didn’t have quantities on it. Vague suggestions and ideas that I know she understood perfectly. Nonetheless, it was in her handwriting which was very special to me. I did some test runs and conceived a 2018 hybrid.
I wanted to incorporate some Texas-y fun so I decided to try a version with Atkinson’s peanut butter bars, a Texas staple. The result was heavenly. Salty. Sweet. Creamy. You’ll repeat this one for years to come.
WHAT YOU NEED:
- 2 whole eggs + 1 egg yolk
- 3/4 cup vanilla sugar
- 1/2 tsp kosher salt
- 1 tsp vanilla
- 1 12 oz can evaporated milk
- 1 13.4 ounce can of Nestle Dulce de Leche
- Almost 2 quarts whole milk (about 7 pints)
- 40 Atkinson’s peanut butter bars
- 1/4 pound (scant) roasted salted peanuts
If you’re using an old fashioned ice cream machine or crank you will also need several pounds of ice and a box of rock salt.
Pre-heat your oven to 350 degrees. Unwrap and chop the peanut butter bars into chunks. They’re naturally crumbly so don’t go nuts. Chop your peanuts as well. Line a sheet pan with foil and spray it with pan release. Spread the peanut butter bars in an even layer on the sheet pan and put them in the oven. WATCH THEM LIKE A HAWK! After a minute or so you’ll see signs that they are beginning to melt. Pull it from the oven and mash the chopped peanuts into the melty candy. Allow it to cool. Then break in to clusters of peanut and candy mashed together. Set aside.
In the bowl of your electric mixer with the whisk attachment mix the eggs and sugar at high speed until the resemble the consistency of vanilla pudding. Add the vanilla and salt. Turn the mixer back on to incorporate. Add the evaporated milk and dulce de leche. Turn the mixer on briefly to incorporate. Add the whole milk until everything is well combined. You will have to make sure the dulce de leche breaks down completely in the cold milk.
Put the bowl of your mixer in the freezer for a bit to get it as cold as possible before you put it in the ice cream freezer with the dasher.
This is going to make about a gallon of ice cream. I used a two gallon old fashioned freezer.
Pour the very cold mixture into the ice cream freezer and assemble it according to the machine’s directions. Pack with layers of ice and rock salt to the very top.
Allow the freezer to do its thing. It will take awhile. You’ll know it’s done when your freezer is straining or just stops.
Pull out the dasher and QUICKLY stir in the clusters of candy and peanut. Do not stir vigorously. Quickly get the candy in there. Place it promptly to the freezer and leave it alone for a couple of hours. It’s ready to be served when it is your desired degree of firmness. I like my homemade ice cream a little sloppy.