Friday, June 14, 2013

Dark Chocolate and Salted Peanut Butter Ice Cream!!!!!!!!



I thought that would get your attention!  It is summer again and I dusted off the ice cream maker.  I know.  Not everyone has an ice cream maker and everyone likes quick and easy recipes.  Don’t you worry, there are plenty of quick and easy recipes to follow. 

So the school year ended and the long days of summer are upon us.  Farmers markets and food stands have both opened.  Time to get out and enjoy the gorgeous colors of the day and the smell of growing things in the air.  I have a small garden this year that I am trying to tend too.  I have tomatoes, broccoli, cauliflower, red peppers and a bunch of herbs.  Let’s see how long they last before either I or the bunnies kill them.  I will keep you posted.


So……..We all know that I am a sucker for anything and everything chocolate and peanut butter.  I can see you all nodding your heads.  “Yes Sara, you love chocolate and peanut butter.  Trust us we know.”  Well there is no reason to be snippy.  Just kidding.  This recipe was found in my “Joy the Baker Cookbook”.  I have made a few things of Joy’s and they have all turned out super delicious.  The cookbook is a great read and you can pick  any recipes out and you know it will be fantastic.  I have links to the other recipes at the bottom and I encourage you to try them all.  If you would rather follow along with me that’s’ fine too!  Just sit back and enjoy! Stay tuned for a fantastic summer!!!!!!!


Dark Chocolate and Salted Peanut Butter Ice Cream


For the Chocolate Ice cream

1 cup granulated sugar

1/3 cup unsweetened cocoa powder

1/4 teaspoon salt

3 tablespoons cornstarch

2 1/2 cups whole milk

3/4 cup heavy cream

3/4 cup semi-sweet chocolate chips


1. To make the chocolate ice cream: whisk together sugar, cocoa powder, salt and cornstarch.


2.  In medium saucepan, warm milk over medium heat.

3.  Add the sugar mixture and whisk any lumps out as the milk heats.


4.  Heat until the mixture begins to boil and thickens to a pudding consistency.

5.  Remove from heat and pour through a fine-mesh strainer into a medium bowl.


6.  Stir in the cream and chocolate chips until melted and smooth.

7. Place plastic wrap directly over the custard and refrigerate until completely cool.

Salted Peanut Butter swirl.

1/2 cup smooth salted peanut butter. ( the author suggest a natural peanut butter, but use what you like)  I used a name brand.

1 tablespoon heavy cream

Pinch of salt.


1.  While the mixture cools, make the peanut butter swirl. 

2.  Whisk together peanut butter, cream and salt. 


3.  Cover with plastic wrap and set aside at room temperature.


Back to the ice cream. 

1.  When the mixture is completely cooled, churn the ice cream according to the machines directions.

2.  When the ice cream is totally churned, scoop it into a container.

3.  Drizzle the peanut butter mixture on the ice cream and carefully swirl with a butter knife.

4.  The key is to not overwork the peanut butter.  You want big pools of peanut butter for those die hard peanut butter fans who like to sneak out the best part of the ice cream.  SHHHHHHHH Don’t tell anyone!

No comments:

Post a Comment