I finally found it...BETTER-THAN-SEX ICE CREAM!!!

[Jewel]

I DID IT!! I DID IT!! I DID IT!!

I'm finally an 'ice cream success story'!! After all my troubles I finally find that perfect recipe book, and I have NOW found that perfect ice cream...my Peanut Butter Chocolate Chip ice cream just came out of the Cuisinart and went into the freezer to 'firm up', but I had to lick myself a beater along the way!! :p It is amazing!! The whole reason I wanted to make my own ice cream is because I'm tired of two or three lowfat choices at the grocery store. I wanted variety AND taste in my lowfat ice cream! This one is the best so far! I 'fixed' a recipe in the Ultimate Ice Cream Book and was hoping it would work, and now I found out that it did! I changed the ingredients somewhat, but not the directions. Here's the ORIGINAL ingredient list:

PEANUT BUTTER ICE CREAM

3/4 cup sugar
3 large eggs
1 cup milk
1/2 cup creamy peanut butter (no reduced fat)
1-1/2 cups heavy cream
2 tsp vanilla extract.

Here's MY adaptation:

**************
PEANUT BUTTER CHOCOLATE CHIP ICE CREAM

1/4 cup sugar
3 large eggs
1 cup skim milk
1/2 cup creamy peanut butter (natural)
1 cup Fat Free Sweetened Condensed Milk
1/2 cup Fat Free Half & Half
2 tsp Vanilla

In a medium mixing bowl beat the sugar into the eggs until slightly thickened and pale yellow. Set aside. Bring the milk to a simmer in a medium saucepan over low heat. Slowly beat the hot milk into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a wooden spoon or whisk until the custard thickens slightly. Do not let the mixture boil or the eggs will scramble. Remove from the heat and beat in the peanut butter with a whisk. Pour the hot custard through a strainer into a large clean bowl. Allow to cool slightly, then whisk in the condensed milk, half & half and vanilla. Cover and refrigerate until cold or overnight. Add 1/2 cup mini chocolate chips when mixture is semi-frozen in ice cream maker.
*****************

I was hoping this recipe would turn out since I messed with the sugar and all, but it is absolutely perfect! Who needs Reese's Peanut Butter Cups when I can have a scoop of this?? Yes, I know, 3 large eggs and 1/2 cup of peanut butter is fat-fat-fat, but I challenge Ben OR Jerry to come up with this kind of satisfaction with this limited amount of fat...

Since hubby is still gone, I'll take all the Better-Than-Sex Ice Cream I can get my hands on! Gads, I think I need to go have a cigarette... :p

[katygirl]

Oh, Jewel, I knew right away when I saw the title of your thread it was you, even before I saw your name :D You are too funny. I have to get myself one of those ice-cream gadgets.

[Luv to Cook]

Ohhh...that sounds sooo good! I need an ice-cream maker...my bday is coming up, I know what to ask for!

Anita

[Mamasue]

You rule girl! Congratulations on your success and now I crown you Queen of Ice Cream. You never gave up and that you should be proud of! :D
http://mamasue52.homestead.com/files/woamn_jumping.gif

[SQ]

Way to go! I'd read about your frustrations and was hoping to hear a success soon. Enjoy!

[tracey67]

Jewel, LOL -- you are TOO funny! Your ice cream sounds SO good! thanks for sharing the lightened version.

tracey

[Beth]

Jewel, now that you've got it down, I can come to you for advice when I get my new $19 freezer!

I think we're going to have to keep the old wooden White Mountain crank freezer since it was DH's growing up. The plastic hand crank one was ours when I was growing up, but I'm not sure that plastic out of the Sears catalog has the same staying power. I guess both are "antiques" of a sort.

[KimKelly]

Jewe; I'm so glad that you got that ice cream maker and that you kept with it! I've so enjoyed reading your posts.

This ice cream is one of our all time favorites too. I modified mine a bit different than yours, but felt that our end product was fabulous too.

For the 1 Cup of whole milk I too substituted 1 cup of skim milk.
But for the 1 1/2 cup of heavy cream I substituted 3/4 cup of skim milk and 3/4 cup of half and half - then the second time we made it I also threw in 1 T of heavy cream just for my satisfaction! We too added chocolate chips, only we added the full size ones.

This is indeed a peanut butter lovers delight!

K

[RobinC]

Jewel,

I am convinced with your determination and will of iron that we have all wittnessed over the past several months, you can conquer PIE CRUSTS!!! :p (just joking ;))

I had the most wonderful Reses Peanut Better Cup ice cream and B&R the other day. Seeing your recipe has inspired me to try it at home. Maybe I'll the ice cream as foreplay and my darling BF as dessert! :eek:

Robin

[amcleod]

this sounds SOOO good. But I have a question...when do you put it in the ice-cream-maker? After the overnight refrigeration? Sorry, I have never made ice cream before. i don't have an ice-cream-maker, but I think I just found the excuse to get one!!

thanks!
ann

[Jewel]

Originally posted by amcleod
this sounds SOOO good. But I have a question...when do you put it in the ice-cream-maker? After the overnight refrigeration? Sorry, I have never made ice cream before. i don't have an ice-cream-maker, but I think I just found the excuse to get one!!
thanks!
ann

Ann, most ice cream mixtures that are cooked on the stove must be chilled before putting into an ice cream freezer, but with these freezers that use a frozen cylinder, it is crucial!! If the mixture isn't cold enough the 'gel' inside the cylinder will start to melt and you won't get a good freeze. You can chill for a few hours in the fridge, but I think most of us have found out that overnight (or the equivalent; say make the mixture in the morning, chill, and freeze in the ice cream freezer before dinner!) works the best. The colder you can get that custard the BETTER. I blew it the first time I made the stuff, thinking I was gonna be smart and put my custard in the freezer for a few hours to 'hurry it along'. All I did was make little ice crystals that mutated into HUGE ice crystals when the ice cream froze...not pretty.

I have calmed down a bit now, and finally got to sit down with a little bowl of my Peanut Butter Playmate a few minutes ago, since it had been in the freezer for a few hours to 'finish firming'. DH comes home sometime in the middle of the night tonight or tomorrow (not sure yet!) from Alaska, and I'm going to greet him wearing a Peanut Butter Mustache and give him the sweetest kiss he's had in the nearly 2 weeks he's been gone! :p

[JennieL]

Jewel - this sounds fabulous! I must make it tonight!

[Hoosier65]

I think this sounds really good too. I only have one concern. I mad the low fat vanilla ice cream over the weekend and found it to be way too sweet due to the sweetened condensed milk. How is it in this recipe? Can you really not tell it's in there? Maybe I'll just have to try it myself and see.

[Jewel]

Originally posted by Hoosier65
I think this sounds really good too. I only have one concern. I mad the low fat vanilla ice cream over the weekend and found it to be way too sweet due to the sweetened condensed milk. How is it in this recipe? Can you really not tell it's in there? Maybe I'll just have to try it myself and see.

Hoosier, did you use the Lowfat Vanilla Ice Cream recipe that I posted a while back or another one? Because the lowfat that I posted contained no additional sugar, only the sugar in the sweetened-condensed milk. If you look at the recipes above, I decreased the sugar in the recipe by 1/2 cup just because I WAS using a cup of the sweetened-condensed milk. I've learned you can't sub the sweetened stuff for heavy cream unless you DO decrease the sugar. If you find that it's still too sweet, I'd suggest if the recipe calls for 1-1/2 cups of cream (like the Peanut Butter recipe) you use 1 cup of sweetened and 1/2 cup of fat free half and half! You could probably use ALL fat free half and half and just add sugar as the recipe suggests, but I like the thickness and the creamy texture of the condensed milk! Seems like the ice cream holds up better and is way more decadent!:D

[JHolcomb]

OK, so that last post pretty much answered one of my questions-will it be sweet enough, because I looove natural peanut butter, but I know it dosn't contain any sugar. Question number two, is a texture question-how is it? The natural pb has a more grainy texture than the uber-processed hydrogenated oil killer pb, so how does that translate into the ice cream. Oh heck, it sounds so good, I may have to make it myself to find out. Oh, and conrgats on your su-cess. I feel your joy-I just mastered biscuits after trying half my life to make 'em right.

[AD]

Isn't sweetened condensed milk the same thing as evaporated milk with added sugar? I would think perhaps there is also a ratio of dry milk to water that would yield a similar concentrated, fat-free milk.

[kwormann]

You mean Im the ONLY one who is going to address the better-than-sex issue???????? :D

Ahw, c'mon guys, give your DH's some credit.....(or least protect their manhood and PRETEND!!!) I will start....Scott, (my DH), I have never had any food better-than-sex, ok honey?:D

[Wendy w]

Jewel, I am beside myself with euphoria too! I just received my Krups ice cream freezer from ourhouse.com and it is in the freezer. I will be trying your vanilla ice cream tomorrow. I am looking forward to experimenting further with the new toy and my family is ready! M

y Mom gave me a peanut butter ice cream pie recpe several years ago, I will have to look through my "archives" which means don't expect it immediately.:o

[Jewel]

Originally posted by JHolcomb
Question number two, is a texture question-how is it? The natural pb has a more grainy texture than the uber-processed hydrogenated oil killer pb, so how does that translate into the ice cream.

OK, now I can admit that at first I was worried about the texture. The recipe calls for 1/2 cup creamy peanut butter. Specified creamy, said it works best, and that if you wanted crunchy ice cream add the chopped peanuts later. Beside THAT it said 'Reduced fat or homemade peanut butter not recommended'. Well, to me 'natural' is close to homemade, but I didn't want to go out and buy a jar 'o Jif if I wasn't going to use more than 1/2 cup!

When I added the peanut butter to the hot mixture after taking the custard off the heat, it whisked in just fine. As I poured it through the strainer, however, I noticed a bit of peanut butter 'debri' in the strainer. Didn't matter much to me, I scooped it back in and stirred. When I pulled the mixture out of the fridge the next day to pour into the ice cream freezer, the PB had separated a bit from the mixture and was floating. A few good turns with the whisk and it was all blended again! Once it started freezing it stayed together, and HAS stayed together since. The texture of this ice cream is VERY creamy and decadent.

On a side note, DH came in from Alaska this morning at 7:30am. After the hugs and 'I missed you's' I pulled out that little container and gave him a spoonful...shoulda seen his eyes! :D

[ChristineB]

After work today I will be racing to the grocery store to buy the ingedients for you Better than Sex Ice Cream recipe! It sounds delicious!!

Has anyone calculated the nutritional information? I wanted to see how it will fit into my weight watchers plan (loosely translated--will this be my dinner Sat. night)

FYI-- I was at Target yesterday and they had a smaller sized Rival ice cream maker on sale for $17.99 regularly 19.99--still a great price. This might be perfect for a small family or someone who is not sure they will use it very often.

Christine

[lisas3575]

Jewel:
you should send this in to CL for the Reader's Recipe's section!!

[Jewel]

Originally posted by lisas3575
Jewel:
you should send this in to CL for the Reader's Recipe's section!!

Lisa, you'd better try it first!! Besides, the original recipe is from The Ultimate Ice Cream Book, I just changed the ingredients around...although DH had a bowl last night and said it was (quote) "ALMOST-AS-GOOD-AS-SEX Ice Cream" (See why I love that man?? :D

[Mamasue]

Okay I imported the orginal recipe and Jewels and came up with this.

Ultimate Peanut Butter Ice Cream: (without chocolate chips)

CALORIES: 270; FAT: 19; CHOL: 135; SAT FAT: 11

Jewels Peanut Butter with Chocolat Chips:

CALORIES: 249; FAT: 6; CHOL: 71; SAT FAT: 3

[ChristineB]

Thanks Mamasue! Any idea how many servings this makes?:p

[JLS]

I am with Kwormann!!! Jewel you do deserve a round of appaulse ( I am going to try the recipe)...but I also got a kick out of Robin's post !!

[Jewel]

Originally posted by Mamasue
Okay I imported the orginal recipe and Jewels and came up with this.

Ultimate Peanut Butter Ice Cream: (without chocolate chips)

CALORIES: 270; FAT: 19; CHOL: 135; SAT FAT: 11

Jewels Peanut Butter with Chocolat Chips:

CALORIES: 249; FAT: 6; CHOL: 71; SAT FAT: 3


Hmmmm...I still don't like that much fat! I know it's the peanut butter, but what can we do?? Could I maybe change the eggs to Egg Beaters without changing the texture too much? With the fat free sweetened condensed milk and the fat free half & half which are REALLY creamy, the eggs shouldn't make much difference in the texture! Also, DH said last night that the peanut butter could be cut down and still have a great flavor. He suggested a HEAPING quarter cup instead of a half cup. I'll have to try it now with those modifications and see what happens! Any thoughts on the eggs substitutions?

[Wendy w]

Originally posted by lisas3575
Jewel:
you should send this in to CL for the Reader's Recipe's section!!

Or better yet, feature "the House of Jewel" in a CL profile article. Surely, she will be more interesting!

[Jewel]

Originally posted by Wendy w


Or better yet, feature "the House of Jewel" in a CL profile article. Surely, she will be more interesting!

:confused: Thanks for the kind words, Wendy, but I doubt it! I do nothing special! Except for trying to find new and unique ways to keep my husband guessing! :D

I did send in my Cheesy Chicken Chowder to the 'Lighten Up' section, so we'll see! Fall and winter are coming, so maybe it will tickle their fancy!

[Mamasue]

Christine........Oh....sorry....the recipe makes 1 quart which would serve 8 at 1/2 each. So the numbers was calculated on 1/2 cup serving.

Jewel....try the egg beaters next time and compare the difference. :D I made the custard for the Low Fat Vanilla last night and will be processing it tonight with some chocolate chips. I do have some mint chocolate morsels that I bought at TJ's but I try that at another time. :D

[JennieL]

I made this last night and it was terrific. Gasp! I did use Jiff and regular size chips. It did take a longer time to firm up in the freezer than other ice creams, but no one minded eating it soft. This was the first custard ice cream I have made. I'm usually not very good at custard. I'll turn by back for one second and those eggs are scrambled, so this was a good test of my patience!

[slknight]

Originally posted by JennieL
This was the first custard ice cream I have made. I'm usually not very good at custard. I'll turn by back for one second and those eggs are scrambled, so this was a good test of my patience!

Oh, this is exactly what happened to me last night! I had a frustrating work week and thought that this would be a great treat to try Friday night. Well, I turned my back for a minute (to check something on this board, no less), and my eggs were scrambled. I had everything else measured and ready to go. And to top it off, those were the last eggs I had. I'm moving in a few days, and I've been trying to use up stuff in my fridge. I'm going to have to go buy some eggs today so I can give it another try. It sounds fabulous!

Jewel, I have the Ben & Jerry's ice cream recipe book which has some pretty good recipes if you're interested in trying to lighten any of them.

-Susan

[Missi]

Tried this last night. I used whole milk (DH went to the store and bought it instead of skim, now I am just trying to use it up) and used Nestle peanut butter chocolate chips. This ice cream was sooooooooooo good. Today it is still good, and not too hard. Thanks, Jewel, and we all look forward to your future icecream recipes!

[Jewel]

Missi!! Did you try my lightened recipe with the FF sweetened condensed milk and the FF half & half? Reason I'm asking is you're now one that I can ask about the peanut butter. Do you think we could get by with a heaping quarter cup and still have that peanut flavor? I can NEVER eat only a half cup of ice cream, and 6 gr of fat for that half cup is too much for me. I'm going to try it next week with EggBeaters and a heaping quarter cup of peanut butter and see what that does to the flavor and texture as well as the fat and calories.

Mamasue?? If you change the eggs to Eggbeaters and use 1/4 cup peanut butter what does that change the nutrition info to?? I'm gonna buy MasterCook one of these days, I swear! ;)

[Mamasue]

Jewel.......1/4 cup of eggbeaters is equal to one egg so......
3/4 cup of egg beaters in place of 3 eggs
and 1/4 cup peanut butter would be.......

Calories: 234 vs 249 (Jewels recipe)
Fat: 4 vs 6
Saturated Fat: 2 vs 3

which is not bad....now the question is the taste. Also this comes out to WW points @ 5 per serving

[Missi]

Jewel,

Yes, I made your recipe exactly except for the whole milk and the chips. I used fresh ground peanut butter (we have a fresh grinder in the natural foods section of the store). I, too, had a lot of "peanut parts" left in the strainer, but I just stirred them back in! I think the peanut butter could be reduced to 1/4 cup. I highly suggest the Nestle peanut butter chocolate chips. I used very few, and it gives another peanuty kick, and could then make up for the reduced peanut butter.

I hope this helps!

** I went and looked at the peanut butter chocolate chips and they have 4.5 grams fat for 1 Tbs. The regular chocolate chips I have say 4 g fat for 30 pieces. So for less fat content, I would guess you would have to stick to regular chocolate chips. But IMHO you could still reduce the peanut butter and it still be great!

[Laura B]

Originally posted by Mamasue
Jewel.......1/4 cup of eggbeaters is equal to one egg so......
3/4 cup of egg beaters in place of 3 eggs
and 1/4 cup peanut butter would be.......

Calories: 234 vs 249 (Jewels recipe)
Fat: 4 vs 6
Saturated Fat: 2 vs 3

which is not bad....now the question is the taste. Also this comes out to WW points @ 5 per serving

Jewel, did you ever try this recipe with eggbeaters and less peanut butter?

(editing) I just plugged both sets of numbers into Weight Watchers and either way it is 5 points. I never use egg beaters, so maybe I will just go ahead and give it a try with your original modifed recipe. 5 pts is a lot for a 1/2 cup of ice cream, but if it is better than sex an exception can be made... :D

[Terrytx]

Pulling out the ice cream maker and trying this one. I will try it with Egg Beaters and less peanut butter, but I don't know what your original tasted like. Anyway, I'll let ya'll know.

[moonnstarsfan]

Sounds absoulutely devine to me. My "better than sex" ice cream has to be Dreamery's Tarimisu..... DH has to leave the house when I am eating it :)

[Jewel]

Sorry, I didn't see this yesterday! I've made that ice cream several times, and I did NOT reduce the peanut butter. I remember using half Eggbeaters and half real eggs though... :confused: It's been awhile and I'm ashamed to say I didn't write it down except for on this BB! :o

All I remember is the way I felt when I ate it... God, now I need a cigarette. :p

[Terrytx]

Just had my first taste of the ice cream and I must say it is wonderful. I think it would even be good without the chocolate chips. I used all Egg Beaters, but left the amount of peanut butter the same. Oh and I did use reduced-fat Jiff.

Thanks Jewel for another great recipe.

[claire797]

WOW!

The peanut butter ice cream is incredible!!!! I can't believe the texture is so smooth and creamy. I thought for sure it would be icy -- but NO! Hooray!!!! Jewel, are you sure you can't enter this into the Southern Living contest? Yes. The original recipe was in The Ultimate Ice Cream Book, but you made so many modifications that it seems like a totally different recipe.

I put Reese's Pieces in mine this time. I am going to make it again and swirl Fat Free fudge topping through it to make a peanut butter fudge ribbon ice cream.

[Robyncz]

I had some of Anna's (Claire797) and I have to agree--it is excellent!

I think the fudge swirl idea is a great one. I'd like the addition of chocolate without adding a "crunch."

Great job, Jewel. And Anna!

[Mamasue]

Jewel....I finally made the ice cream last night and processed this morning and its totally awesome! I don't know why it took me so long to make it, but glad I finally did. I had exactly 1/2 cup milk chocolate morsels and a bag of peanut butter morsels and was thinking about using the PB ones but decided to finish up the bag of chocolate ones. I bet the PB morsels would add some extra flavor...not that it needs it. Adding another ice cream recipe to my collection...Thanks again. :)

[claire797]

Originally posted by Robyncz
I had some of Anna's (Claire797) and I have to agree--it is excellent!

I think the fudge swirl idea is a great one. I'd like the addition of chocolate without adding a "crunch."

Great job, Jewel. And Anna!

And by "Anna's" she means your recipe Jewel -- not the other recipe I experimented with....the one using only fat free condensed milk, fat free half & half and peanut butter. I took some over to her house yesterday after making it.

I'm making a batch today (using the rest of the condensed milk) with a fudge ribbon. I don't think the Reese's Pieces added much. However, I did like the crunch from the crunchy peanut butter I used.

[dcornelius]

You talk about sending your mixture through a strainer here. What kind of strainer are we talking about? Would a colonder work or cheese cloth? What is the purpose of this trip through the strainer are we removing large chunks or small chunks? I am trying to picture what type of tool I need here.

[Mamasue]

A mesh strainer is the one. This should give you a general idea. You would also use it to strain the lumps from gravy.

http://www.americastestkitchen.com/images/winningstrainer.jpg

The reason for straining is because you are making a custard and its safe to strain just in case some of the egg has scrambled from the cooking process. 99% of the time you will find no lumps but its a precaution. Good luck. This ice cream is awesome! :D

[dcornelius]

Thank you darlin! I will now have to go out and buy yet another kitchen toy... I love an excuse to buy another kitchen toy! This one wont be very expensive though so that is good!

[Mamasue]

Your welcome sweetie! This gadget is also good as a sifter when you need to sift flour...just tap the side lightly to let the flour sift through. If you can afford it get one of each size....small, medium and large. :)

[Sadiekitty]

Here it is.