How To Make Salted Peanut Butter and Honey Ice Cream
In a Dutch oven or a big, heavy-bottomed pot, combine the coconut milk, honey, peanut butter, vanilla and salt. Bring the mixture to a simmer over medium-high heat, whisking often to prevent scorching.
After a few minutes, the mixture should be well blended, but if not, whisk vigorously until it is.
Remove pot from the heat at this point.
Transfer the mixture to a heat-safe mixing bowl to aid the cooling process. Let the mixture cool to room temperature, then place the bowl in the refrigerator until the mixture is completely and thoroughly chilled. If your future ice cream container is made of glass or metal, place it in the freezer to chill.
If you used arrowroot starch, scoop off the thickened top layer with a spoon (if there is one) and discard it. Whisk together the chilled mixture one last time, then pour it into your ice cream maker. Freeze according to your manufacturer’s instructions, then transfer it to your chilled container and freeze for several hours in the freezer.
Optional method: If you are using arrowroot starch, transfer a few tablespoons of the ice cream mixture to a small bowl. Add the arrowroot starch to the bowl and whisk to get out all of the lumps. Pour the mixture into the pot and gently simmer for 1 minute, whisking frequently. Remove the pot from heat. If you used 1 can light coconut milk, you might need to let the ice cream rest at room temperature for 5 minutes before scooping.
- Calories: 1031.25kcal
- Fat: 98.67g
- Saturated Fat: 81.82g
- Trans Fat: 0.01g
- Monounsaturated Fat: 8.03g
- Polyunsaturated Fat: 3.01g
- Carbohydrates: 42.22g
- Fiber: 0.87g
- Sugar: 27.86g
- Protein: 12.24g
- Sodium: 176.78mg
- Calcium: 86.22mg
- Potassium: 1039.57mg
- Iron: 14.40mg
- Vitamin C: 4.40mg
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