NO-CHURN PEANUT BUTTER CURRY ICE CREAM

Super simple to make, with a flavor profile that’s comforting yet tinged with a vaguely exotic taste of curry, this delicious frozen treat is made by mixing peanut butter powder with condensed milk, then folding in whipped cream.

1 (14-ounce) can sweetened condensed milk ½ cup powdered peanut butter (I used Jif brand) ¼ cup skim milk powder 1 tablespoon curry powder (I used Madras) 1 teaspoon vanilla extract 2 cups heavy cream, well chilled Chopped peanuts, chopped brittle, chocolate sauce for topping (optional)

Pour the condensed milk into a large bowl. Stir in the powdered peanut butter, milk powder, curry powder and vanilla extract until combined.

In a large bowl, beat the heavy cream on medium-high until stiff peaks form, about 5 to 7 minutes.

Mix a few spoonfuls of the whipped cream into the condensed milk mixture. Then fold in the remaining whipped cream until fully incorporated. Don’t overmix.

Spoon the mixture into a container and freeze for at least five hours. Makes: 1 ½ quarts

Per ½-cup serving:

296 calories (percent of calories from fat, 57), 9 grams protein, 23 grams carbohydrates, 2 grams fiber, 19 grams fat (11 grams saturated), 66 milligrams cholesterol, 71 milligrams sodium. —Adapted from “Ice Cream & Friends: 60 Recipes & Riffs” (Ten Speed Press, $22.99)

PHOTO BY CHRIS HUNT/SPECIAL; STYLING BY WENDELL BROCK