Happy Spring! At last it's arrived! It's time to eat ice cream!
Who am I kidding? Eating ice cream is a daily occurrence for me, even in the dead of winter. Especially in the dead of winter, when it's something to look forward to after the cold and dreariness dog you. All. Day. Long. Of course, ice cream in winter must be followed by copious amounts of hot chocolate to warm back up. It's a vicious cycle. I'm a little insane that way.
The creamy smoothness of this ice cream is most certainly something to be enjoyed all year. I've made it three times since the idea came to me in the shower (the birthplace of all good ideas) and it will likely be made many more times, provided I can continue to find Jif's Whipped Peanut Butter & Salty Caramel Flavored Spread at the grocery store. It's dreamy (that applies to the spread AND the ice cream).
Salted Caramel Peanut Butter Ice Cream
2 cups heavy whipping cream
1 14-ounce can sweetened condensed milk
1 cup Jif Whipped Peanut Butter & Caramel Flavored Spread (or regular peanut butter of choice)
1/2 teaspoon Morton Fine Mediterranean Sea Salt
1/2 cup salted caramel, room temperature (commercial or homemade, or see below)
With a hand mixer, mix the cream, sweetened condensed milk, peanut butter and sea salt together in a large bowl or measuring cup until smooth. Pour into an ice cream mixer and process according to the manufacturer's directions. After the ice cream has been churned and has thickened pour into a freezer-safe container, alternating with the salted caramel to create a layered effect. Freeze for 2-3 hours. Remove container from freezer and allow to soften slightly prior to serving.
Salted Caramel Sauce
1 9-ounce bag Werther's Original Baking Caramels, unwrapped
1/2 cup milk
Place unwrapped caramels and milk in a medium microwave-safe bowl or measuring cup. Microwave at 30-second intervals, stirring in between, until caramels are completely melted and the sauce is smooth. Store covered in the refrigerator.