Peanut butter ice cream (no refined sugar)

• 2 cups heavy cream
• 1 cup whole milk
• 1 cup no sugar added peanut butter (I use Laura Scudders brand. It must be stirred before using.
• 1/2 cup honey (orange blossom is my favorite. Clover is my least favorite)
• Dash of salt
• 1 tbsp vodka (optional)
• For the swirl: 1/2 cup no sugar added peanut butter (see note above)

1. Using whisk or blender, mix all ingredients well. A blender works best so the honey and peanut butter get mixed in well, but you may do this by hand. Chill mixture.
2. Freeze as directed in ice cream maker.
3. Microwave 1/2 cup peanut butter 30 seconds. Stir. Should be runny.
4. Transfer ice cream into airtight storage. Stir in melted peanut butter. Freeze 2 hours or longer until hard.

I made this for my husband who isn’t eating refined sugar, so while I usually use Jif peanut butter and sugar, I had to adjust to use honey and natural peanut butter. Be careful when you buy natural peanut butter. Sometimes it says natural and it just means it has sugar instead of corn syrup. If you are avoiding refined sugar, you’ll already know that. If you are not avoiding refined sugar, you can use regular peanut butter for the swirl.

I served this with a honey chocolate syrup.

I forgot to take a glamor shot of the ice cream, so this is from the last bit left in the container. I’ll have to replace the picture later.