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Chocolate Peanut Butter Ice Cream Recipe
Which Ice Cream is your favorite?
Apparently, I can never stop talking about ice cream. I seem to have an obsession with it ever since I purchased an ice cream maker at a garage sale a year or so ago.
Nevertheless; making your own ice cream (or any kind of food, for that matter) allows you the luxury of experimentation and saves you more money than you think—especially if you are the type who love specialty ice creams.
You can make your own special ice cream flavors; my favorites are pistachios, coffee, dark chocolate and peanut butter.
I decided that a fun idea might be to try and make my own version of a “Reese’s peanut butter cup” type of ice cream: mixing chocolate and peanut butter together.
I’ve made peanut butter ice cream before and the only bad part is that the peanut butter ice cream can really freeze up stiff, almost like a chunk of ice.
I’ve also made milk chocolate ice cream, using chocolate syrup instead of melted chocolate; the syrup helps the ice cream to stay soft even after freezing.
I use the chocolate syrup with the peanut butter in this ice cream recipe so that I can even out the stiffness of the peanut butter and the softness of the chocolate syrup.
So, if you like your ice cream to be more like a chocolate peanut butter cup, this is the ice cream recipe for you.
For chocolate peanut butter flavoring:
¼ cup of whole milk
¼ cup of white sugar
1 and ½ teaspoons of pure vanilla extract
2 tablespoons (1 ounce) of chocolate syrup (Hersey’s Dark Chocolate syrup is good)
2 tablespoons (1 ounce) of creamy peanut butter
1 cup of heavy cream
¾ cup of white sugar
1/8 teaspoon of salt
6 egg yolks
For ice cream churning:
2 cups of heavy cream
1 Stirring spoon
2 Small bowls
1 Medium sauce pot
1 Ice cream machine
1 Large bowl
1 Large strainer
HOW TO COOK CUSTARD
1. In a small mixing bowl, combine the ¼ cup of whole milk, ¼ cup of white sugar, teaspoon of pure vanilla extract, 2 tablespoons of chocolate syrup, and 2 tablespoons of creamy peanut butter.
2. Whisk it all together and cover it with foil and chill in the fridge.
3. Put the 6 egg yolks in a small bowl.
4. In a medium sauce pot, combine the one cup of heavy cream, ¾ cup of sugar, and 1/8 teaspoon of salt.
5. Heat over medium heat until hot, but not boiling.
6. Pour half of the heated cream into the bowl with the egg yolks, and whisk the yolks and cream together. (This will bring the yolks “up to temperature”, known as “tempering”, so they won’t scramble when added to the rest of the hot cream.)
7. Pour the eggs and cream back into the pot and whisk constantly until you have thick custard. (I have included a video for what a cooked custard should look like, but also it is important to note that you must constantly stir the custard so that it won’t burn).
8. Strain the custard through the strainer into the large bowl.
9. Cover the custard with plastic wrap, pressing the plastic wrap right down onto the custard. This with prevent a skin from forming while it is cooling. Place the custard into the fridge.
10. Set a timer for two hours, allowing all ingredients (custard, flavoring and heavy cream) to chill. The ice cream will come together better during the churning when all ingredients are really cold.
11. When the two hours are up, combine all the ingredients (the 2 cups of heavy cream, the custard and the chocolate peanut butter flavoring) in a pourable bowl and whisk them fully together.
12. Pour the custard combination into the ice cream machine and churn according to the instructions on your machine (My machine states that the machine should be running before pouring the ice cream in and the churning time is around 25 minutes).
13. After the ice cream is fully churned, scoop it out of the machine into a freezer ready container with a lid. Store the ice cream in a freezer for about 12- 24 hours before serving. (You can eat it right away, which is called “soft serve” but it is very “loose” and it is actually better after freezing so that it will set up and have more structure).