I recently took a quickie poll on Facebook to see what kind of ice cream y’all would most be interested in me making and Chocolate Peanut Butter won out, followed by Strawberry Cheesecake ice cream. That recipe/post will come another day. For now, lets talk chocolate peanut buttery goodness.
I love chocolate. Love, love, love. But I’ve never been a huge peanut butter fan until recently. I’m actually still not a huge peanut butter fan but the Chocolate Peanut Butter combo has grown on me in recent years.I’ve particular become very fond of Reese’s pieces straight from the fridge — nice and icy cold. Yum. I was pretty surprised that I liked this ice cream as much as I did. It was much more peanut buttery than I expected but it was fabulous. This is made for you peanut butter lovers.
Want to amp up this ice cream?? Make sundaes by topping it off with marshmallow fluff & graham cracker crumbs. Its absolutely delish!
Chocolate Peanut Butter Ice Cream
Yields about 1 quart
2 cups half and half
1/4 cup unsweetened Dutch-process cocoa powder
1/2 cup granulated sugar
pinch of salt
1/2 cup smooth peanut butter
In a large pan, whisk to combine the half and half, cocoa powder, sugar and salt. Heat the mixture, whisking frequently, until it comes to a full, rolling boil. You’ll know you’re there when the mixture starts to foam up. Remove the pan from the heat and add the peanut butter, whisking to blend thoroughly.
Refrigerate the mixture to chill thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Source: The Perfect Scoop by David Lebovitz