Does anyone else have ice cream during the fall and winter times? Well, I guess, let’s say I know a little more about ice cream since being married to my hubby. What is it with our men and ice cream? Are there lactose-intolerant men out there? Of course NOT!
Anyway, seeing that I had a moment there, I thought I would expound on my ice cream-making adventures. In fact, there wasn’t much adventure other than the fact that we were making homemade ice cream for the first time. I have been frequenting a great blog, called Dinner and Dessert, where Erin has documented HER ice cream-making skills. I have seen many bloggers refer to David Lebovitz as having the best guide to making ice cream, but even though I have not purchased his book yet, which is called Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments , I will get to share the recipe with you from his book that came from Erin’s blog.
If you like chocolate and peanut butter, you are going to really like this combination. It also has a recipe for a Reese‘s peanut butter cup-like dough to go as a mixin’!! My hubby proclaimed it as the best homemade ice cream he has ever had! How about that! Luckily, my husband had a Krups automatic ice cream maker that came to our rescue so no hand churning, rock salt or anything like that. Even my hubby was glad to help. His “2 thumbs up” after finishing the first taste of homemade ice cream makes it worth making again! Enjoy!
Chocolate Peanut Butter Ice Cream
makes a quart
2 cups half-and-half
¼ cup unsweetened Dutch-process cocoa powder
½ cup sugar
Pinch of salt
½ cup smooth peanut butter
Whisk together the half-and-half, cocoa powder, sugar, and salt in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from the heat and whisk in the peanut butter, stirring until thoroughly blended.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Peanut Butter Patties
6 tablespoons peanut butter (smooth or crunchy)
2 tablespoons confectioners’ sugar
Mix together the peanut butter and sugar in a small bowl. Line a dinner plate with plastic wrap. Pinch off small pieces of the peanut butter mixture, about ½ teaspoon each, and drop them onto the dinner plate. Once you’ve used all of the mixture, freeze the patties.
Mixing them in: Fold the Peanut Butter Patties into 1 quart of ice cream as you remove it from the machine.
Storage: Peanut Butter Patties can be stored in the freezer, well wrapped, for up to 1 month.
