Wednesday, July 24, 2013
Chocolate Peanut Butter Ice Cream
You probably know this, but July is National Ice Cream Month. So I thought it would be appropriate to end the month with a few ice cream recipes. Today we start with one that I've wanted to make for years and just finally got around to...chocolate peanut butter revel is one of my favorite flavors to get at the ice cream parlor - and it's very very hard to find a similar version at the grocery store. But I don't need to look anymore - cause I can just make this! This chocolate ice cream is custardy smooth and rich - and the salty peanut butter complements it beautifully. My sister-in-law, who loves this flavor also, said it was BETTER than our ice cream shop's version! Now that's a huge success.
Start by combining 2 cups of the whole milk,
and salt in a medium saucepan. Heat over medium low heat until the milk starts to steam, but do not let it boil. Meanwhile, in a small measuring cup, combine the remaining milk and the cornstarch.
Whisk together until smooth, then add to the steaming milk mixture.
Cook and stir until this mixture comes to a boil. It will resemble chocolate pudding.
Remove from the heat. In a large measuring cup or batter bowl, heat the cream in the microwave until it comes to a boil. Add the chocolate chips
and stir until smooth.
Now add the saucepan mixture to the measuring cup
and stir well to combine. Cover this mixture and refrigerate until chilled, about 2 hours.
Add the ice cream base to your ice cream machine
and churn until the mixture is soft serve stage. Drizzle in half of the peanut butter
and don't let the machine churn too much - you want to see ripples in the finished ice cream. Transfer the ice cream to a freezer safe container then fold in the remaining peanut butter.
Cover and freeze until solid. Let sit on the counter for 5 minutes or so before scooping up and enjoying!
One year ago: Roasted Banana Ice Cream
Two years ago: Curried Chicken Salad with Blackberries
Three years ago: Peach and Blackberry Tart
Four years ago: Strawberry Banana Trifle
Find more great stuff at Whatcha Whipped Up, What's Cooking Wednesday, Wicked Good Wednesday, What's Cooking #2, Cast Party, Full Plate Thursday, Thursday's Treasures, Foodie Friday, Foodie Friday (#2), Friday Flash, TGIF, Food on Friday, Friday Food Frenzy.
Chocolate Peanut Butter Ice Cream
2 1/2 cups whole milk, divided
1 cup sugar
1/3 cup cocoa powder
pinch of salt
3 Tbsp. cornstarch
1/2 cup heavy cream
3/4 cup chocolate chips
1/2 cup creamy peanut butter
In a saucepan over medium heat, stir together 2 cups whole milk, sugar, cocoa powder and salt. Heat until the milk starts to steam, but before it starts to boil.
In a small measuring cup, whisk together the remaining 1/2 cup of whole milk and the cornstarch until no lumps remain. Add the cornstarch mixture to the heated milk and chocolate mixture and bring to a low boil. Boil until thickened then remove from the heat.
Add the heavy cream to a large measuring cup, and heat in the microwave until it boils. Pour in the chocolate chips. Let sit for 1 minute, then stir until well blended.
Add the contents of the saucepan to the large measuring cup, and stir well to combine. Cover, and refrigerate until chilled. (about 1 1/2 to 2 hours)
Once cool, add to your ice cream maker and churn. Once the mixture has thickened in the ice cream maker, slowly drizzle in 1/4 cup of peanut butter. Don’t over mix. Transfer the ice cream into a freezer safe container and fold in the remaining 1/4 cup of peanut butter. Cover and freeze until solid.
Recipe Source: Joy the Baker
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