For Christmas 2018, my little brother gave me a jar of white chocolate peanut butter, a box of local all-purpose flour, and a handwritten notecard that read: “Baking Challenge!” Coolest. Gift. Ever.
The challenge? Use the peanut butter and the flour to create a churro-inspired treat. Because this was a “challenge,” I wanted to do something I’ve never done before (any other Chopped viewers out there who get frustrated when the contestants play it safe?). It took me a bit, but I finally came up with a plan: churro ice cream sandwiches with homemade PB ice cream.
The result? Amazingness. Would definitely do again with some minor tweaks: a little more peanut butter and salt to the ice cream to balance out the “cream” taste, and hotter frying oil for the churros so that they crisp up even more and don’t soak in too much oil. These buns will get enough moisture holding in that ice cream, so do what you can to help prevent them from getting too soggy!
This was a winner all around, and a nice reminder that thoughtfulness and experiences always make the best gifts!
White Chocolate Peanut Butter Ice Cream (from Williams Sonoma Blog)
- 1 1/3 cups (11 fl. oz./340 ml) heavy cream
- 1 cup (8 fl. oz./250 ml) whole milk
- 3/4 cup (7 1/2 oz./235 g) crunchy white chocolate peanut butter, at room temperature
- 3/4 cup (6 oz./185 g) sugar
- 1/4 tsp. salt
- 1/2 cup (3 oz./90 g) chopped toasted peanuts
In a bowl, whisk together the cream, milk, peanut butter, sugar and salt until the peanut butter is mostly dissolved. Let stand until the sugar dissolves, at least 10 minutes. Cover and refrigerate until cold, at least 2 hours and up to 1 day.
Prepare an ice cream maker with at least a 1-quart (1-l) capacity according to the manufacturer’s directions. Pour the peanut butter mixture into the ice cream maker and churn until the mixture reaches the consistency of thick whipped cream. During the last 2 minutes of churning, add the peanuts and continue to churn until incorporated. Transfer to a plastic freezer container, cover tightly, and freeze until firm, at least 3 hours or up to 3 days. Makes about 1 quart (1 l).
Churro Buns (from Southern Fatty)