Ingredients:
- 2 cups half-and-half
- 1 cup smooth peanut butter, unsalted or lightly salted
- 1/3 cup Creole Nectar jalapeno infused honey
- 1/4 cup sugar
- Kosher salt to taste
Directions:
- In a blender or food processor, combine milk, peanut butter, Creole Nectar, and sugar. Blend until very smooth, about 30 seconds. Blend in salt 1/4 teaspoon at a time to taste.
- Move blender carafe to refrigerator and chill until mixture is very cold, about 3 hours.
Churn chilled base in your ice cream maker according to the manufacturer’s instructions. Transfer to freezer to firm for 3 to 4 hours before serving.