Peanut butter v. 1.1 (Faux-lo Top)

I owe the inspiration for this one to Jen, who said she'd rather have flavors as inclusions than homogeneously mixed into the base, so she's been experimenting with a PB2-based swirl to go with a vanilla base. (In fact, I have a backlog of pictures of hers to post)

I made a simple vanilla base (basic recipe here), but with three yolks rather than two and an extra helping of vanilla. Note that I am no longer bothering with the whites - those get repurposed into oat cakes. Separately, I whisked together a PB sauce that sat in the fridge while the base chilled:

- 120 g skim milk

- 60g powdered peanut butter (PBFit, I think)

- 1 T (12g?) erythritol

- 1/2 T (7g) vegetable glycerin

- 1/8-1/4 t salt

- Additional sweetener to taste (2 T splenda sounds right)

With the extra yolk in the base, we're in the 360 calories/pint territory.

After churning the base, I drizzled the PB in three layers. Which I mixed around a bit with a knife because I was worried about an uneven distribution. (Don't do this. Leave it alone. Layers will swirl up nice and pretty when you scoop them up. Pre-swirled swirls? Too thin and blended.) I ended up not using enough of the PB mixture, so I played around with letting some freeze in a thin layer (on the lid of the ice cream container, actually) and letting some stay in the refrigerator until reading to serve. YMMV - in the warm part of the freezer (16F these days) this extra swirl is firm but not hard - think peanut butter that's partially dry or thickened with icing sugar. At this temperature, the swirls are also not hard.

Alas, this is the least attractive of the three servings I got out of this. There were some gorgeous thicker swirls to be found in the remaining two servings, which I let Nate eat back-to-back (yes, this stuff is good) the following night, without looking at the pictures we had gotten out of bowlful #1. So this one mostly shows globs of the extra PB unceremoniously dumped on top.

#icecream #sweet #recipetesting