We have been talking and working for weeks getting my blog up and going and the day is finally here.  My oldest son started school on Monday but I had said that the blog would start when my “baby” (not the dog the human) started school.  Well the day has come.  I am excited as Tyler starts kindergarten.  I know he will have a blast and is ready.  I think I’m ready.  I will keep my composure when I drop him off once I am in the car the tears can flow.  Just kidding.  I am going to be OK.  Seriously, he is only there for 3 hours.  Did I mention all of the volunteering that will be going on so I can keep an eye on my boys?  Anyway….I am excited to start this blog and I hope you enjoy it.  I do love cooking, grilling, and baking and am excited to share what is going on in my kitchen.  So in honor of school starting I think Peanut Butter Ice Cream is in order.  I will be whipping up a batch so we can celebrate tonight.  Yum!  I can’t wait.

Peanut Butter Ice Cream

3/4 cup creamy peanut butter
3/4 cup plus 2 tbsp. sugar
2 2/3 cups half-and-half
Pinch of coarse salt
1 teaspoon vanilla extract

Combine all of the ingredients in a blender or food processor; and puree until completely smooth.  Chill the mixture thoroughly in the refrigerator.  When the mixture is chilled through, freeze in an ice cream maker according to the manufacturer’s instructions.

Serve immediately.  This recipe works great for my one and a half quart ice cream freezer.  If you are making larger quantities, you will want to double or triple the recipe.   You can also add your favorite ice cream toppings (my husband likes dark chocolate syrup), but chopped up Reese Cups or peanuts would be delicious too.