Thursday, June 11, 2009

What's Better Than A Reese's Peanut Butter Cup??

......an ice cream version of it!! As soon as I came across this recipe while deciding on my next creation to concoct with my new ice cream maker, I knew that my search was over. This recipe is heaven in a bowl - rich, decadent & creamy double chocolate goodness with ribbons of peanut butter swirled throughout. Wow.


** I have submitted this entry to the Ice Cream Maker Tasty Tools Event. Check for this, other events and recipes out at Joelen's Culinary Adventures!




Double Chocolate Peanut Butter Ice Cream
Joy The Baker

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 smooth salted peanut butter ( I like the all natural 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 look the consistency of chocolate pudding. Remove from flame.

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 incorporated.

Stir the cream and chocolate mixture into the cooling chocolate ice cream base. Place in a bowl, covered with plastic wrap or a lid, and put in the fridge until cool.

Once cool, follow the manufacturers instructions on the ice cream maker to churn ice cream. Once the mixture has chilled and thickened in the ice cream maker, slowly drizzle in 1/4 cup of peanut butter. Don’t over mix. You want a nice 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.

7 comments:

Cathy said...

omg! I really want that right now!

EJacks said...

Ummm.. I kinda want to reach through my computer screen and grab all three of those scoops. :) PB and chocolate is definitely one of my fave ice cream combos!

Erin said...

Wow! YUM! That looks good!

Lisa said...

This looks so good! I made chocolate peanut butter ice cream recently but it called for melting the peanut butter in. I like the idea of yours much better with ribbons of peanut butter. Man there goes my summer diet!! Looks so good!

Ashley said...

Wow wow WOW!!! This looks amazing! Ice cream season is officially open!!

Carrie said...

I am not a huge peanut butter cup person but my mom is, I might have to make this for her.

skinnyfoodbyamy said...

Oh my gosh...frozen Reeses haha! Looks great!

I nominated you for a blog award in my blog. :)