Suki: “You made ice cream???”
Suki: “What kind is it?”
Me: “You’re going to have to guess… It’s a surprise”
Vikki: “Will it be obvious?”
Me: “Well it’s two flavors that couldn’t go better together.”
Suki: “OH MY GOD. IS IT CHOCOLATE AND PEANUT BUTTER?!?!?”
10 minutes later…
Suki scoops as much as she can out of the ice cream canister and starts drinking the melted remnants…
No need to say more- the ice cream has a strong undertone of chocolate with explosions of peanut butter. Small chunks of peanut butter are thrown into the mix that truly make this an ice cream worthy of any peanut butter lover. David Lebovitz, you are a genius.
- 1 cup heavy cream
- 1 ½ cups milk
- ¼ cup unsweetened cocoa powder
- ½ cup sugar
- Pinch of salt
- ½ cup smooth peanut butter
*The original recipe calls for 2 cups of half and half. Since I only had heavy cream, I used that and thinned it out with milk.
- Whisk together the cream, milk, cocoa powder, sugar, and salt in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from the heat and whisk in the peanut butter, stirring until thoroughly blended.
- Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Peanut Butter Chunks
- 6 tablespoons peanut butter (smooth or crunchy)
- 2 tablespoons confectioners’ sugar
Mix together the peanut butter and sugar in a small bowl. Line a dinner plate with plastic wrap. Pinch off small pieces of the peanut butter mixture, about ½ teaspoon each, and drop them onto the dinner plate. Once you’ve used all of the mixture, freeze the chunks.
Mixing them in: Fold the Peanut Butter Chunks into 1 quart of ice cream as you remove it from the machine.
Storage: Peanut Butter Patties can be stored in the freezer, well wrapped, for up to 1 month.
Source: The Perfect Scoop by David Lebovitz
Thank you to Dinner and Dessert for sharing this recipe!