Things Are Heating Up!

Nick, Brandi, Sagan and Katrina are hosting another Peanut Butter Challenge (#10!), and I finally got around to submit an entry :)

Although it appears that I may have gone off the deep end...  I made a Spicy Peanut Butter Ice Cream.  I just had to try it ;)   Definitely interesting, I paired it with a cinnamon shortbread so it didn't swing too savory, and I could see it working at the end of a Thai meal!   There's a little heat, so it'll definitely warm you up :)

Spicy Peanut Butter Ice Cream
Recipe by Shannon

This came out with quite a kick, for a more subtle flavor substitute 1/2 regular peanut butter for the spicy variety.  You could also increase the amount of sugar in recipe, too!  For a textural contrast, I almost threw in some chopped crystallized ginger, but realized I was out, so feel free to use it if you have some!

1 can light coconut milk
1/3c spicy peanut butter (like this one)
1/4c sucanat (or brown sugar)
1/2t cinnamon
1T arrowroot (or cornstarch)
3/4t vanilla

Reserve 2T coconut milk.

Add the rest of the coconut milk, peanut butter, sucanat and cinnmon to a medium saucepan.  Heat over medium-low heat, until the sugar has dissolved and the peanut butter loosens.  Whisk arrowroot into reserved coconut milk until there are no lumps.  Just as the coconut milk comes to a boil, remove from the heat, stir in vanilla and reserved milk/starch mixture.

When the mixture has cooled a bit, run through the blender and then refrigerate until mixture is cold.  Run through your ice cream maker, according to manufacturer's directions.  Serve with a little something sweet ;)

Cinnamon Shortbread
adapted from Mare & RecipeGirl

1 stick butter, softened
1/2c mild-flavored oil
1/2c sugar
1/4c sucanat (or brown sugar)
1t vanilla
2c flour (all-purpose or white whole wheat)
1/4c cornstarch
1/2t salt
1T Vietnamese cinnamon (more if you're using another kind)

Preheat oven to 350deg.  Add butter to the bowl of a stand mixer (or other).  Beat butter on medium speed until light and fluffy.  Add oil and continue to beat until well incorporated.  Add sugars and vanilla, and mix well.

In a small bowl, combine dry ingredients (flour through cinnamon).  Add to stand mixer and mix until a dough forms.  You can bake this off in a 9x13 pan or 2 8" cake pans, your choice.  I divided the mixture into two cake pans (sprayed with cooking spray).  Bake in preheated oven, 20-25min, until edges are beginning to turn brown.  Remove and place on a cooling rack until completely cool.  Cut into desired shapes and serve!  Store extras in an airtight container.

Would you try this ice cream?  Or should we just say that I've gone off the deep end?  :)