Did you know that July is National Ice Cream Month? Neither did I, but ever since I got my ice cream maker I am much more aware of all things ice cream.
So in honour of the holiday I decided to make some ice cream based on my favourite dessert combo, peanut butter and chocolate.
This ice cream is heaven in a bowl. It tastes like a big frozen peanut butter cup! LOVED IT!
Unlike the vanilla ice cream I made, this isn’t a custard based ice cream, so no eggs. I was worried it wouldn’t have as creamy of a texture but it totally did! It was like velvet on your tongue!
What you need,
2 cups of half and half
2 cups of whipping cream
½ cup unsweetened, Dutch process cocoa powder
1 cup sugar
Pinch of salt
1 cup smooth peanut butter
1 cup peanut butter cups, chopped (about 9 cups, I suggest buying an extra package cause you are going to eat some while you are chopping, guaranteed!)
In a large sauce pan, combine the half and half and cream with the cocoa powder and sugar with a pinch of salt. Whisk to combine. Heat the mixture until it comes to a full boil, whisking all the time. When the mixture starts to foam remove it from the heat and stir in the peanut butter, until fully incorporated. Cover and refrigerate until mixture is completely chilled, 8 hours or so.
Finish in your ice cream maker, according to the manufacturers instructions.
Add the chopped peanut butter cups during the last 2 minutes or so of churning.
Transfer the ice cream to a freezer safe container and wait until it hardens.
Then eat right out of the container with a huge soup spoon, like I did.
Damn this was good!