Chocolate Peanut Butter Ice Cream
This rich, creamy, smooth deep chocolate ice cream is swirled with delicious peanut butter, making it the most ideal ice cream treat!
Ingredients
Chocolate Ice Cream Base
- 170 grams chocolate (semi sweet or dark) (6 ounces)
- 550 grams whole milk (2 cups plus 2 Tablespoons)
- 255 grams heavy cream (1 cup plus 1 Tablespoon)
- 150 grams sugar, divided (¾ cup)
- 43 grams Dutch process cocoa powder (½ cup)
- 1 teaspoon espresso powder (optional)
- 6 egg yolks
- 2 teaspoons vanilla
- ¼ teaspoon fine sea salt (or table salt)
Peanut Butter Swirl
- 195 grams smooth peanut butter (¾ cup)
- 1 Tablespoon heavy cream
- pinch fine sea salt (or table salt)
Instructions
- Fill a large bowl half way with ice. Pour cold water over the ice so that the bowl is no more than ⅔ high. Place a clean bowl on top of the water bath. Place a strainer over the empty bowl.
- Fill a pot with approximately an inch or two of water and bring to a boil. Reduce the flame to a simmer. Place a heatproof bowl over the pot, and add the chocolate to the pot. Stir frequently until the chocolate is fully melted. Remove the bowl from over the pot, wiping the bottom of the bowl with a towel to avoid any water from getting into your ice cream base.
- In a large saucepan (3 quart is ideal), combine the milk, cream, half of the sugar, cocoa powder and espresso powder (if using). Over low to medium heat, stir the mixture occasionally to ensure the sugar dissolves. Heat to a simmer.
- While the liquid heats up, whisk the egg yolks with the remaining sugar. You want to whisk it until the mixture turns pale yellow, becomes thick, and forms a ribbon when dripped on itself. (You can use an electric mixer with the whisk attachment if you are feeling lazy.)
- Once the liquid mixture comes to a simmer, turn the heat off and let it sit for a minute or two. With the bowl holding the egg/sugar mixture secure on the counter (if no one is around to hold it, place it on a rubber mat or wet a dishtowel and wrap it around the base of the bowl), slowly pour half the heated liquid mixture into the eggs, whisking constantly. Once incorporated, pour the contents of the bowl back into the saucepan. Over a medium-low heat, stir the mixture constantly with a wooden spoon until it reaches 185°F or a line holds when you drag your finger across the back of the wooden spoon. (It should only take a minute or two to reach the correct temperature.) Remove from heat.
- Whisk in the melted chocolate, vanilla and salt until fully combined.
- Pour the cooked mixture through the strainer into the empty bowl sitting in the ice water bath. Stir the mixture as it sits in the ice bath every 2 to 3 minutes until the mixture has completely cooled. This usually takes about 10 minutes.
- Pour into a container. Cover with plastic wrap directly over (touching) the mixture. Cover and place in refrigerator for 4-24 hours. Once refrigerated, the consisency will resemble a loose pudding.
- Follow your ice cream manufacturer’s directions to churn the ice cream.
- While the ice cream is churning, in a small bowl, whisk together the peanut butter, cream and salt.
- Transfer the ice cream to a freezer container, adding dollops of the peanut butter mixture as you fill the container. Swirl with a metal spatula or knife. Cover the top with a piece of parchment paper or plastic wrap directly on the surface. Cover container and freeze.
Notes
- For best chocolate flavor, I recommend using King Arthur Baking Company's Double Dutch Dark Cocoa. You can also use any Dutch process cocoa, or combine 30 grams of Dutch process cocoa with 13 grams of black cocoa. You can also use natural cocoa powder, but the chocolate flavor will not be as deep.
- Espresso powder is optional. It helps enhance the chocolate flavor.
- Use a quality, smooth peanut butter such as Skippy or Jif. I have not tried this with natural peanut butter.
- Looking to use up the leftover egg whites? Check out my Chocolate Egg White Cake.
Nutrition
Calories: 4469kcal | Carbohydrates: 345g | Protein: 108g | Fat: 316g | Saturated Fat: 144g | Trans Fat: 1g | Cholesterol: 1607mg | Sodium: 1794mg | Potassium: 4123mg | Fiber: 40g | Sugar: 261g | Vitamin A: 6499IU | Vitamin C: 2mg | Calcium: 1190mg | Iron: 24mg
