Sorry, jelly. Peanut butter has a new best friend and it's called hot honey -- honey that's been infused with chiles. It's the hot and tingly something-special in this sweet-and-salty no-churn ice cream.
Recipe courtesy of Food Network Kitchen
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Total:
8 hr 25 min
Active:
25 min
Yield:
6 to 8 servings
Level:
Easy
Total:
8 hr 25 min
Active:
25 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Special equipment: a 9-by-5-by-3-inch metal loaf pan

Place a 9-by-5-by-3-inch metal loaf pan in the refrigerator to chill. Whisk together the peanut butter and honey in a small bowl until smooth. Set aside.

Whisk together the sweetened condensed milk, red pepper flakes, cayenne and salt in a large bowl. Set aside.  

Whip the cream with an electric mixer, in a large bowl, on medium-high speed until firm peaks form, about 2 minutes. Fold about 1/2 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined. Then fold the lightened condensed milk mixture back into the whipped cream until well blended. 

Pour two-thirds of the condensed milk-cream mixture into the chilled 9-by-5-by-3-inch metal loaf pan and dollop the peanut butter mixture all over. Sprinkle with the crushed cookies and top with remaining condensed milk-cream mixture. Cover with plastic wrap and freeze until chilled and solid enough to scoop, 3 hours up to overnight. Scoop and serve with crushed peanut brittle and a drizzle of hot honey.

Cook's Note

Hot honey is honey that has been infused with chiles. You can find it online or in some specialty food stores or you can make your own version.

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