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"pennyaline" <[email hidden]> wrote
in message news:[email hidden]...

Quoted message said:

My daughter remembers having delicious peanut
butter topping on an ice cream sundae at Friendly's
or someother restaurant of its kind during the last few
years. I've tried to make it, but she labels my attempts
as lame (damn snot-nosed kid!).

Does anyone know where it can be purchased, or
baring that might you have some good (by my daughter's
definition, that is) recipes for the stuff?

Well, for what it's worth (which is exactly what you paid for it 🙂), I've
never seen peanut butter topping for ice cream. The closest I've seen is
nuts of one kind or another in syrup. Could that be what she's thinking of?

Of course, there's also the ubiquitous chopped nuts.
-j

pennyaline wrote on 18 Sep 2005 in rec.food.cooking

Quoted message said:

Maybe I missed discussion of this in a prior thread in a time long,
long ago:

Why can't I find peanut butter topping for ice cream? There must be a
company that makes it for retail sale.

My daughter remembers having delicious peanut butter topping on an ice
cream sundae at Friendly's or someother restaurant of its kind during
the last few years. I've tried to make it, but she labels my attempts
as lame (damn snot-nosed kid!).

Does anyone know where it can be purchased, or baring that might you
have some good (by my daughter's definition, that is) recipes for the
stuff?

http://tinyurl.com/9wbcm

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Quoted message said:

Does anyone know where it can be purchased, or baring that might you have
some good (by my daughter's definition, that is) recipes for the stuff?

After typing all of the below, I did some more searching and found what
you're looking for at http://www.superiornutstore.com/pebupr.html They
call it liquid peanut butter. It's not cheap, but it's there.

I just Googled and here's two recipes that I found at
http://southernfood.about.com:

SearchSouthern U.S. Cuisine
INGREDIENTS:

1 cup sugar
1 tablespoon white corn syrup
1/4 teaspoon salt
3/4 cup milk
6 tablespoons peanut butter
1/2 teaspoon vanilla extract
PREPARATION:

Mix sugar, corn syrup, salt and milk. Cook over low heat, stirring
constantly until thickened. Add peanut butter; mix well. Remove from
heat, let cool, then add vanilla. Serve peanut butter sauce on vanilla
ice cream or try on chocolate bread pudding or chocolate waffles.

And here's a peanut butter fudge sauce:

Southern U.S. Cuisine

Recipe for peanut butter fudge sauce, a recipe for ice cream topping
made with peanut butter and chocolate chips with heavy cream.
INGREDIENTS:

1 cup corn syrup -- light or dark
1 cup creamy peanut butter
1/2 cup heavy cream
1 cup semisweet chocolate chips
PREPARATION:

In a 2-quart bowl (microwaveable), combine corn syrup, peanut butter,
and cream. Microwave on HIGH for 1 1/2 minutes, until boiling. Add
chocolate chips and stir until melted. Store in the refrigerator; warm
up to serve over ice cream.
Makes 2 1/2 cups

Here's another simple one from http://www.foodnetwork.com:

This dessert has 3 Boo favorites in 1 dish.

2 pints good quality vanilla ice cream
1 cup chunky peanut butter (recommended: Boo preferred Skippy)
1/4-1/3 cup milk or half-and-half, eyeball it
1/4 cup honey, eyeball it
1/4 teaspoon cinnamon
12 ginger snaps (recommended: Midel brand, Boo liked because they were
extra crunchy)

Place ice cream on the counter top to get soft. (Boo always liked hers
mushy.)
Place peanut butter, milk or half-and-half and the honey in a small
skillet and warm over low heat. Stir until smooth and season the sauce
with a little cinnamon. Scoop ice cream into dishes and top with peanut
butter sauce and jam the ginger snaps all around the bowl, getting the
edges into the ice cream and sauce.

And go to http://www.cdkitchen.com/recipes/cat/1017/0.shtml for five
more recipes.

Hope this helps.

Ken

Ken wrote:

<snip lots of good recipes>

Thanks, Ken. These recipes look good, but with the exception of the "3 of
Boo's favorites" one (which has me mystified, I must say), they seem like
the ones I've already tried.

What I've been producing tends to start smooth then gum up as it contacts
cold, like hot fudge. What she remembers is smooth, served at room
temperature, with the texture of plain peanut butter that's been thinned out
a bit, and the flavor of slightly sweetened PB.

Maybe the link to the pourable PB is on the right track.

<I'd rather make it myself than pay their price, however>

pennyaline said:

Ken wrote:

<snip lots of good recipes>

Thanks, Ken. These recipes look good, but with the exception of the "3 of
Boo's favorites" one (which has me mystified, I must say), they seem like
the ones I've already tried.

What I've been producing tends to start smooth then gum up as it contacts
cold, like hot fudge. What she remembers is smooth, served at room
temperature, with the texture of plain peanut butter that's been thinned out
a bit, and the flavor of slightly sweetened PB.

I think you would need a "space food" (better living thru chemistry)
product that would be beyond something homemade and natural to achieve
those qualities.

Quoted message said:

Maybe the link to the pourable PB is on the right track.

<I'd rather make it myself than pay their price, however>

In article <[email hidden]>,
"pennyaline" <[email hidden]>

Quoted message said:

Why can't I find peanut butter topping for ice cream? There must be a
company that makes it for retail sale.

Recipe for peanut butter topping for ice cream:

Take one jar of peanut butter. Insert spoon. Put peanut butter on ice
cream. Eat.

It will be a little thick, but that's what we've always done, from when
I was a kid until now, as an adult of 55.

Pennyaline,

First: Thanks for saying thanks.

Second: Somebody who knows more about food science could probably help
you more than I can, but here goes. I was just thinking about
different nut butters. When I use to live closer to civilization,
there was a dried fruit and nut place that made its own fresh ground
nut butters. Cashew butter was the most runny of the bunch because of
all the oil. I don't know for sure, but I'm guessing that the higher
oil content would prevent the nut butter from congealing when it hits
the cold ice cream. So a quick experiment would be to get some cashew
butter which is pretty runny and see if it fits the bill for what you
want. If that works, I'd get some good peanut butter without any
hydrogenated oils or trans fats added because they'll harden when cold,
and get some peanut oil, and mix until you get the right consistency.
Or just act crazy and get the peanut butter and peanut oil and
experiment away. (Just make sure no hydrogenated oils.) I'm sure
plenty of others out there know more about this than I do. So if my
thoughts aren't right, feel free to jump right in.

And if this does work, please let me know just for a little
satisfaction.

Ken

Dan Abel said:

Recipe for peanut butter topping for ice cream:

Take one jar of peanut butter. Insert spoon. Put peanut butter on ice
cream. Eat.

It will be a little thick, but that's what we've always done, from when
I was a kid until now, as an adult of 55.

We always took the top off the jar first 😉

pennyaline said:

Dan Abel said:

Recipe for peanut butter topping for ice cream:

Take one jar of peanut butter. Insert spoon. Put peanut butter on ice
cream. Eat.

It will be a little thick, but that's what we've always done, from when
I was a kid until now, as an adult of 55.

We always took the top off the jar first 😉

Add some penut butter to a bowl and float it in some hot water until
it get a little runny and then pour it on the ice cream.

In article <[email hidden]>,
"pennyaline" <[email hidden]>

Quoted message said:

Dan Abel said:

Recipe for peanut butter topping for ice cream:

Take one jar of peanut butter. Insert spoon. Put peanut butter on ice
cream. Eat.

It will be a little thick, but that's what we've always done, from when
I was a kid until now, as an adult of 55.

We always took the top off the jar first 😉

ROFL!!!

Thanks for the chuckle! ;-D

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson