Here's a great recipe to make delicious ice cream WITHOUT an ice cream maker. At first I was a bit skeptical when I read about No-Churn Ice Cream on the Cook's Country website, but after making it for myself I'm now a complete convert. All you need is a blender, which most households have over an ice cream machine. The other plus with this recipe is that there's no eggs used, so no cooking a custard base. The ice cream mixture literally came together in less than ten minutes, even better in my book!
Reese's cups are one of my favorite candies so I opted to go for the peanut butter cup version of the ice cream. [The website has many other flavors if you don't like peanut butter.] The recipe couldn't be simpler to make: whip heavy cream in the blender for about 30 seconds until heavy peaks form, add the rest of the ingredients (except the stir-in), pour into a loaf pan, mix in the stir-ins and then freeze for at least six hours. That's it!
The ice cream is delicious served alone but I had some extra choux pastries so I filled them with the ice cream to turn them into profiteroles. [Yes, I know technically you need three pastries on the plate for profiteroles, but I didn't have a third one!]
