I took The Ginger's advice and increased the PB to 1/2 cup and the sugar to 3/4 cup and it was amazing. This would make a great filling for frozen peanut butter pie. I'm going to try it with a chocolate cookie crust. Thanks!
It is a little denser than normal ice cream, but it has a wonderful flavor. I added 1/2 cup of peanut butter and more sugar as well. Without, it tasted a little bland for my liking.
Oh, boy, this is fantastic! Rich, creamy, and decadent. Recipe makes a small amount, so I would suggest doubling it. The custard is very thick before freezing, and would even be good served as a pudding. I added some mini chocolate chips but really, I think it's better without. My first job was making ice cream in an upscale ice cream shop and I've never liked the way commercial chocolate chips get hard and crunchy in ice cream. But I'm picky that way. This is also a great kid-friendly dessert. I'm always on the lookout for additional sources of protein for my skinny, picky 5 year-old and this fits the bill. The finished product is very rich, the soy equivalent of Haagen-Dazs. I've tried most commercial brands of soy ice cream and this is just as good, if not better. I used plain soymilk and creamy (not natural) peanut butter. Thanks for sharing the recipe! I'll make this one often!
I was really excited to make this ice cream as I love peanut butter and love trying new things. Although I have cooked with soy milk and drank soy milk before I have never made soy ice cream before. I really wanted to like this and the taste was alright but the texture was off to me. I found the texture very smooth but also very sticky, almost pasty. I could only eat a very tiny amount at a time until I couldn't take the texture anymore. When poaring the cold ice cream mixture into my ice cream maker, the mixture was very thick. Maybe that had something to do with it? Sorry, I really did want to like this and I am sure others will. Thanks for the experience!