I did put my foot down on one item, however. Pioneer Woman was NOT going to convince me to heat half and half, temper egg yolks, cook over medium-low heat, or stir constantly. No, I did the no-cook variety. Sometimes a woman has just got to assert her independence.
I made peanut butter ice cream, topped it with chocolate syrup, and it was divine!! The Man of the House loved it, and kids loved it, and I loved everybody loving it.
"We should make this every day; it's totally quick and cheap," chirped the 13 year-old, who neither purchased the bag full of ingredients nor prepared the ice cream he was sucking down rapidly.
Well, maybe not every day but certainly not every 15 years either!! This is an easy summer treat that's too good to miss out on.
Peanut Butter Ice Cream - for a 4 quart ice cream freezer
Using an electric mixer or stand mixer, combine the following ingredients:
2 cups sugar
1/4 teaspoon salt
4 cans evaporated milk
1 tablespoon vanilla
1 can Eagle sweetened, condensed milk
2/3 of 15 oz. jar of peanut butter (sorry for the vague amount . . . I adapted this from a 6 quart recipe!)
Fill container of ice cream maker and freeze according to manufacturer's directions.