Chocolate Peanut Butter Ice Cream |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 24 |
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This recipe is from The Perfect Scoop by David Lebovitz. It is extremely delicious and uses no eggs or heavy cream. Ingredients:
6 tablespoons peanut butter (smooth or crunchy) |
2 tablespoons confectioners' sugar |
2 cups half-and-half |
1/4 cup unsweetened dutch cocoa |
1/2 cup sugar |
1 pinch salt |
1/2 cup smooth peanut butter |
Directions:
1. For Peanut Butter Patties.
2. Stir together the peanut butter and sugar in a small bowl until thoroughly combined.
3. Cover a dinner plate with plastic wrap.
4. Using a spoon and your finger, scoop up small pieces of the peanut butter mixture, about 1/2 teaspoon each, and drop them onto the wrap covered dinner plate.
5. It may help to refrigerate the peanut butter for a few minutes, to make it less sticky.
6. Once you’ve used all of the mixture, put the plate in the freezer overnight.
7. For Ice Cream Base.
8. Whisk together the half-and-half, cocoa powder, sugar, and salt in a large saucepan.
9. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up).
10. Remove from the heat and whisk in the peanut butter, stirring until thoroughly blended.
11. Chill the mixture thoroughly then freeze it in your ice cream maker according to the manufacturer’s instructions.
12. After you’ve removed the ice cream from the machine, stir in the peanut butter patties by hand.
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