Ingredients:

Slurry being churned in ice cream maker.

• 2/3 cup peanut butter ( I use Skippy Creamy)
• 2/3 cup sugar
• 1 teaspoon vanilla extract
• 3 cups light cream

Directions:

1. Freeze tub for 16 hours before ice cream is to be made. (I keep it in the freezer in a plastic bag all of the time).
2. Add peanut butter and sugar to a mixing bowl.
3. With a hand mixer, mix peanut butter and sugar together until smooth.
4. Add 1 cup of light cream and vanilla extract, and blend until slurry is uniform color.
5. Add remaining light cream mixing until slurry is uniform in color.
6. Place slurry in a covered storage container and refrigerate it for minimum 2-3 hours.
7. When ready to make ice cream, assemble ice cream maker with frozen tub, paddle and plastic casing and turn it on.
8. Pour the slurry into the spinning tub through the open top.
9. I set my timer for 15 minutes but I end up watching it churn the entire time.
10. The slurry becomes ice cream between 15-20 minutes.
11. When I think it is thick enough or it stops churning, I turn off the machine.
12. I pull the paddle out and scrape of the ice cream from the paddle and it into a freezable bowl with a lid.
13. I then add the rest of the ice cream to the same bowl and freeze it.
14. (You can eat it immediately, but we normally eat it later after dinner).

Recipe yields about 1.5 quarts