Why I wish I owned an ice cream churn…

I’m not a big ice cream connoussieur, despite our frequent trips to Carvel in the dead of winter. I’ve had peanut butter and chocolate ice cream before, but the peanut butter is more often as hard as peanut brittle, and I just don’t like crunchy ice cream.
I saw this photo and recipe posted over at Joy the Baker and it took all my self-control not to lick the screen. I’m shamelessly stealing it – but at least I’m linking to her…
Thanks to Joy the Baker

Thanks to Joy the Baker

Double Chocolate peanut Butter Ice Cream

  • 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.


Please don’t take this as a hint to get me an ice cream churn for the holidays. I seriously do not need to have easy access to this stuff!


3 Responses to “Why I wish I owned an ice cream churn…”

  1. copyeditorsdesk Says:

    My goodness! What a photo…that is frightening! Nothing that looks that delicious could possibly be good for you. Recipe is even more breathtaking!

    Target sells a nice li’l ice cream maker for a reasonable price. Least they did, the last time I got a great craving for home-made ice cream.

  2. Just Serving Ice Cream Says:

    Yum! Yum! I love chocolate and I love peanut butter! This is definitely a winner! I dunno…I think you should reconsider getting an ice cream maker! You’d open up a wonderful new world of possibilities right in your own home! Yum!

  3. Lisa Says:

    I’ll have to remember this post. I’ve been hinting — OK, outright demanding — the Kitchenaid ice cream bowl for my KITCHENAID STAND MIXER. This could certainly be a good recipe to try when (if?) I ever get this gift I’ve been subtly hinting at for Two Years Already.

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