Tuesday, August 2, 2011
Spicy Peanut Butter Ice Cream
I love spicy foods. When I was in Brazil, I put hot pepper sauce on my food all the time (including on my popcorn). And, whenever I cook, I always have some cayenne pepper, sriracha sauce, or red chili flakes nearby to give my food a little heat (okay, maybe a lot of heat). So, I just knew that I had to try this recipe for Spicy Peanut Butter Ice Cream when I saw it on Katrina's blog, "Baking and Boys."
Now, to the naked eye, this may seem like an ordinary peanut butter ice cream. But, in reality, this ice cream packs a punch. Hidden in each bite are tiny flecks of chipotle chile powder, paprika, and cayenne pepper making for a Spicy Peanut Butter Ice Cream that will surely surprise all those who eat it (in a good way).
The best part is that you can customize the spiciness to your liking. If you're like me, you'll keep on going with the spice until your tastebuds squeal, "Burn baby burn!!!" If not, you can add just enough to give your tastebuds a tingle. Or, you can leave it out altogether and you'll still have one delicious peanut buttery bowlful. Either way, I guarantee you're gonna love it!
Spicy Peanut Butter Ice Cream (adapted from Baking and Boys)
2 c. skim milk
1/3 c. peanut butter
1/4 c. brown sugar
1/2 tsp. cinnamon
1 Tbsp. cornstarch
3/4 tsp. vanilla
few shakes of chipotle chile powder, cayenne pepper, and paprika (to taste)
Pour all of the milk, except 2 Tbps., into a medium saucepan. Add the peanut butter, brown sugar, and cinnamon and whisk. Over medium low heat, bring it almost to a boil. In a small bowl, whisk the 2 Tbsp. reserved milk with the cornstarch until there are no lumps left. Just as the mixture in the saucepan is almost about to boil, stir in the cornstarch mixture. As it thickens slightly, remove the pan from the heat and whisk in the vanilla.
Blend for about 30 seconds in a blender. Chill the mixture thoroughly. Pour into your ice cream maker and freeze according to manufacturer's instructions. Put in a covered container in the freezer for a few hours.
Note: Normally, ice cream made without any cream will tend to become icy in the freezer. But, the cornstarch will prevent this from happening, giving you a much smoother and creamier texture without the extra fat.