You might’ve heard about the recent teachers’ strike at our country’s second-largest school district (Los Angeles Unified), which ended in a historic victory for LA schools. You may not know that part of that struggle continues, as teachers from Accelerated Schools, an LA charter school chain, are still on the picket line fighting for better teaching and working environments. At many charter schools, teachers who strike can be fired without recourse, so this is a big deal.
The latest batch of PhilanthroPints will support a solidarity fund for these striking teachers. Our flavor? Malted peanut butter!
The texture is the thing you notice straight away with this flavor. It’s beyond smooth–velvety soft. Then the flavor hits you.
Quick digression: a lot of peanut butter ice creams have a very mild nutty taste. But if you don’t love peanut butter, you’re probably not reaching for that flavor in the first place. This recipe is for the true PB lovers, so the flavor is strong and it cuts right through–then the malt and the hint of vanilla give it a warmth and toastiness to back it up.
The best part is, it’s really easy to make:
INGREDIENTS
3/4 cup smooth peanut butter (use a more processed brand–“natural” peanut butters will tend to be grainy)
3/4 cup white sugar
2 2/3 cup half-and-half
2/3 cup malted milk powder
1/2 teaspoon vanilla extract
1/2 tablespoon creme de cacao (optional, for added smoothness)
A pinch of salt
DIRECTIONS
Warm the half-and-half, sugar, salt, peanut butter, and malted milk powder in a saucepan, stirring regularly. Once the mixture is completely smooth and incorporated, remove it from the heat and leave the mixture in the fridge for several hours. Once it’s thoroughly chilled, add the vanilla and creme de cacao. Blend the mixture before freezing if you notice any lumps. Finally, freeze in your ice cream maker according to the manufacturer’s instructions. Makes 1 quart.
John Appiah-Duffell 