I’ve been anxiously awaiting the delivery of my new ice cream machine since last week. So when it came yesterday, I didn’t waste any time!
I’m putting this bad boy to work, especially since it’s gonna be 90° here again tomorrow. The first recipe I tried today is this thick and rich chocolate peanut butter ice cream.
Wowzers, it is delicious! It has a strong peanut butter taste so a little bit goes a very long way. I also made some homemade whipped cream to go on top too.
Ingredients:
- 2 cups half & half
- 1/4 cup unsweetened cocoa powder (I used Hershey’s Special Dark)
- 1/2 cup granulated sugar
- pinch of salt
- 1/2 cup smooth peanut butter
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1/4 teaspoon vanilla extract
Directions:
- 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 and begins 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.
- Transfer to freezer while you make the whipped cream.
- To make the whipped cream, with your mixer, beat cream on high until it starts to thicken.
- Gradually add in the powdered sugar and vanilla.
- Continue beating on high until stiff peaks form.
Recipe from Joelen’s Culinary Adventures
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