While YouTube is Down, Here’s a Peanut Butter Ice Cream Video to Tide You Over

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• Oh yeah... I'm making that tonight.

  Speaking of peanut butter and fudge, I once made a batch of cookies that were sort of like reese's peanut butter cups. They were chocolate dough base, with a spoonful of peanut butter / brown sugar mix tucked inside. They're plenty good.

• Guh.

  A cautionary note: If, because your local grocer is sold out of table cream, you substitute whipping cream, you may find that after 20 minutes in the ice cream machine you have a mess that's sort of like peanutty curds and whey.

• Whipping cream is what we used. Or, well, 35% is what we buy here in Canadia, I don't know how these things are labeled how you are. Heaviest cream around. It looked kind of curdly for us too, but it turned out fine - you just have to stick it in the freezer awhile. We supposed that the peanut butter made it more dense and that the freezy thing had trouble keeping up. I hope you didn't throw it out. :(

• Um. Where you are.

• I'm in North York - we call it whipping cream up here, too. ;)

  After tasting it, I did throw it out. I had previously read about this possibilty ("disgusting butter chunks"), here:

  http://www.cgl.uwaterloo.ca/~smann/IceCream/CGL.html

  BTW, I have exactly the same maker as you, I bought mine at the Bay a month ago, and have made about six batches so far.

  Might try again tonight, with table cream, and a stabilizer like egg yolks, gelatin or skim milk powder.

• Do it! The peanut butter ice cream we made turned out amazingly.

• Weird. I wonder if maybe your peanut butter was too hot when it went into your cream? We cooled ours a bit, poured it in slowly, and then blended the whole thing.

• The mix was perfectly smooth and homogeneous before I put it in, and looked fine for the first 10 minutes in the machine... and then it turned into little butter chunks and peanut water.

  Oh well, I'm heading to the beach for a week. If I make a another batch I'll drop you an update.