There certain flavor combinations I go weak at the knees for. Chipotle and honey- I’m there. Curry and Coconut- uh, yes. Peanut Butter and Chocolate…
Peanut butter and chocolate. My favorite. I think this harkens back to my day of being a puppy chow addict and honestly, it wasn’t the powdered sugar or the crunch- it was the peanut butter and chocolate combination.
I was reminded of this combination when my mom and I stopped for a celebratory ice cream cone in Reno on our second day drive out to California. We were two hours away from finishing our 30 hour drive and it felt like time to celebrate, with ice cream. With so many options, I chose two scoops: chocolate and peanut butter.
A few days later, still craving ice cream, I headed to the store and noticed a company was selling chocolate ice cream with peanut butter ribbons. Uh, yes (says the girl that eats peanut butter straight out of the jar, every day). However, M and I both agreed that there could be a little more peanut butter.
So, I set out to make my own. This is some pretty intense ice cream. I was only able to eat one scoop at a time (it’s a wee rich but delicious) and hit the spot. I think this ice cream will definitely be in my summer rotationPrint
- 1 cup heavy cream
- 1 cup 2% milk
- 1 vanilla bean
- 3 large egg yolks
- ¾ cup sugar
- 3 tablespoons natural cocoa powder
- 3 tablespoons semi-sweet chopped chocolate
- 1/4 cup natural creamy peanut butter*
- 1 tablespoon honey
- Combine heavy cream and milk in a medium pot. Bring to a simmer and turn off heat.
- While milk is heating, whisk together egg yolks and sugar until eggs are lighter in color and combined with the sugar. Whisk in cocoa powder.
- Pour milk in a light steady stream in egg mixture while whisking constantly. Once all milk has been incorporated with the egg mixture, return to the pot and heat over medium low heat.
- Continue to heat until custard base has thickened slightly and would coat the back of a wooden spoon. Remove from heat, pour into a container with chocolate chips and vanilla. Let sit for 5 minutes then stir in melted chocolate. Let cool in refrigerator.
- Next, freeze according to machine’s instructions. While ice cream churns, stir together peanut butter and honey, then heat either in the microwave or in a small pot, until soft.
- When ice cream has thickened, scoop out into your storage container. Using a bag with the end cut off or a pastry bag with a small round tip, swirl peanut butter into ice cream.*
- Place in freezer until ice cream has hardened.
*I used creamy no-salt, no-sugar added peanut butter. I think the salted peanut butter would also work great (or really, any peanut butter you have). If your peanut butter contains sweetener already, there is really no need to add the honey.
**To make the swirl I did in the photos, once you do an initial back and forth swirl (like you were drawing a never-ending S), take a knife and run it perpendicular to your original swirl.