Homemade Peanut Butter Ice Cream

Finally, a dessert recipe, right?! Oh, I hear ya. This is not a fancy dessert by any means, but it's one I will be making this week tonight - because the heavy cream I have on hand is about to expire.  Yes, that's my excuse, and I'm sticking with it.  Please enjoy!

love,
Carin

1 cup heavy cream
1 cup light cream (or half and half)
1/2 cup sugar, or less to taste
1 teaspoon vanilla extract
1 pinch salt
1/2 cup smooth or crunchy peanut butter

Combine all ingredients and stir until sugar dissolves and base is smooth. Cover and refrigerate for 4 hours (minimum), or overnight (better). Freeze in an ice cream maker according the manufacturer's instructions. [I have the Cuisinart ICE-21 Frozen Yogurt, Ice Cream and Sorbet Maker. $60 on Amazon.]

Tip: mini PB cups are a great addition.  Roughly chop and add towards the end of the freeze cycle.