This summer has brought me two new loves. One (my precious and adorable baby girl) is arguably more significant than the other. However, since this is a food blog, not a mommy blog, I will refrain from telling you much I enjoy cuddling my new babe. Or how sweet her baby breath smells. Or how I can’t believe she is a month old already! Where is the time going!
Instead, I will tell you about my new food -related love…an ice cream maker! I suppose you might have guessed as much, since this is a post for Double Chocolate Peanut Butter Ice Cream. Honestly, I don’t know how I got along without one of these for so long! Apparently I never knew how much I needed one! I’m not usually one who craves ice cream. Cookies, yes. Ice cream, not so much. All that changed when this ice cream maker, purchased on whim, came into my life. Everything is better homemade…even ice cream! Seriously folks, this is an epiphany for me.
This chocolate/pb ice cream is most definitely a runner-up for the best ice cream I have ever had! Only one thing keeps it from coming up just shy of being the winner: my grandma owned an ice cream parlor when I was growing up. It’s O.K. to brag about something like that right? Because I am. Bragging, that is. As a kid, nothing could beat sitting with Grandma at Annie’s eating bubble gum ice cream. Nostalgia always wins!
Sentimentality aside, this Double Chocolate Peanut Butter Ice Cream is the bomb diggety dog. LOVE it. I want to marry it. Well, maybe not. But I am thinking about it an awfully lot. I enjoyed every bite and am counting the minutes (seconds!) until I make my next batch. Feeling down? Make this ice cream. Have a great day? Make this ice cream! I think you get the idea.
Since I am so in love with frozen yummies right now, I have a thought. Every Friday this month (since August can be a scorcher) I will share a delicious frozen treat with you. We’ll call it Frozen Treat Friday. It will cool off your weekend and make you smile. And threaten the rest of bikini season.
Double Chocolate Peanut Butter Ice Cream
- 2 1/2 cups whole milk
- 1 cup sugar
- 1/3 cup unsweetened cocoa powder
- pinch of salt
- 3 tablespoons cornstarch
- 1/2 cup heavy cream
- 3/4 cup semi sweet chocolate chips
- 1/2 cup creamy peanut butter
In a sauce pan over medium heat, stir together 2 cups whole milk, sugar, cocoa powder and salt. Heat until the milk start to steam, but before it starts to boil.
In a small bowl, stir together the remaining 1/2 cup of whole milk and the cornstarch. Stir until no lumps remain. Add the cornstarch mixture to the heated milk and chocolate mixture and bring to a low boil. Boil until thickened. The mixture will resemble chocolate pudding. Remove from heat.
In a small sauce pan, heat 1/2 cup of heavy cream. Once boiling, remove from heat and pour over the chocolate chips. Let sit for 1 minute, then stir the cream and chocolate mixture until well blended.
Stir the cream and chocolate mixture into the cooling chocolate ice cream base. Place in a bowl, cover with plastic wrap, and put in the fridge until chilled.
Once cool, follow the manufacturers instructions on the ice cream maker to churn ice cream. Once the mixture has thickened in the ice cream maker, slowly drizzle in 1/4 cup of peanut butter. Don’t over mix. You want to see a ribbon of peanut butter running through the ice cream.
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.
Source: Joy the Baker