Homemade Chocolate Peanut Butter Ice Cream
Why I Love This Recipe
As a child, a trip to Baskin Robbins was a journey to paradise. I'd stand at the glass shield on tip-toes, scuttling back and forth before the tubs of ice cream like a delirious crab. After sampling several flavors from little pink spoons, I usually settled on my favorite: Bubblegum. I couldn't resist the creamy vanilla ice cream flecked with multi-colored bubblegum chunks.
As I matured, though, my flavor preferences matured with me. I moved on to favorites like Pralines 'n Cream, Strawberry Cheesecake and Rocky Road. But one flavor remained a constant through the years: Chocolate Peanut Butter. At the age of ten, I preferred an ice cream flavor more akin to Reese's peanut butter cups. Now I relish a dark chocolate base laced with ribbons of slightly salty peanut butter.
The following recipe can be adapted to either taste and will win rave reviews from everyone in the family. As always, I draw my inspiration from David Lebovitz, the ice cream guru.
Ingredients You'll Need
2 cups heavy cream
1 1/2 cups whole milk
1 cup white sugar
1/2 teaspoon kosher salt
8 egg yolks
85 grams (3 ounces) dark chocolate
1/3 cup cocoa
4 teaspoons cornstarch
Peanut Butter Ribbon:
1/2 cup natural creamy peanut butter
1/4 cup confectioner's sugar
1/4 teaspoon salt
1. Heat the milk and cream in a saucepan until warm and steamy. Do not boil.
2. Meanwhile, whisk egg yolks and sugar in large bowl. Slowly pour the heated milk into the egg/sugar mixture, a ladleful at a time, whisking constantly so egg yolks are tempered by the warm milk instead of cooked by it. Return egg/milk mixture to the saucepan and add pinch of salt.
3. Stir the custard constantly over medium-low heat with a heatproof spatula or wooden spoon, scraping the bottom as you stir, until the custard thickens enough to coat the back of the spoon or spatula. Sweep a finger across the spatula and when the coating doesn't run, it is ready. Remove from heat immediately.
4. Pour the hot custard through a mesh strainer to remove any lumps that have formed during heating. Add vanilla extract and stir.
5. Chill custard thoroughly in the refrigerator, preferably overnight, before freezing in your ice cream maker according to manufacturer's instructions.
* Try dark chocolate for adult ice cream lovers; milk chocolate for children
Peanut Butter Ribbon:
1. Mix together peanut butter, sugar and salt.
2. Refrigerate for several hours before use.
3.Cut or tear into small chunks.
4. Remove milk chocolate ice cream base from maker.
5. Stir peanut butter chunks into chocolate ice cream. Freeze.