My blog post today will be short and sweet. I love chocolate. I love peanut butter. If I could pick two foods to eat on a dessert island, these would be my foods. So I decided to make a scoop that uses both ingredients. It surprises me that I have never made a chocolate peanut butter scoop before. Even though I usually have several ice creams in my freezer at one time, I will still go out for ice cream if there is no chocolate ice cream to be found. Lately, I have been craving the Chocolate Peanut Butter Pie ice cream at Creole Creamery. Last weekend I decided to finally make my own version. Enjoy!
Chocolate Peanut Butter Ice Cream
Chocolate base inspired by recipe found in Jeni’s Splendid Ice Creams
Makes 1 quart
This version of chocolate peanut butter ice cream is very rich. If you would like to make a version that is less rich, I would suggest adding more whole milk and cutting the peanut butter in half. But if you are like me, you will enjoy a small scoop of this version and be very satisfied. Pair with a berry sorbet for a chocolate peanut butter and jelly flavor!
1 1/2 cup whole milk
1 Tablespoon plus 1 teaspoon corn starch
2 ounces bittersweet or semisweet chocolate, chopped
1/2 cup peanut butter
1 Tablespoon cream cheese
1 1/4 cup evaporated milk
1/2 cup (100 grams) sugar
2 Tablespoons light corn syrup
1/3 cup (35 grams) unsweetened cocoa powder, natural or Dutch-process
1/4 teaspoon sea salt
1/2 teaspoon pure vanilla extract
Fill a large bowl with ice water. In a small bowl, mix 2 Tbsp of the milk with the cornstarch. Put chocolate, peanut butter, and cream cheese in a medium bowl.
Combine the remaining milk,evaporated milk, sugar, corn syrup and cocoa powder in a large saucepan. Bring milk mixture to a boil. Cook over moderate heat until the sugar dissolves and cocoa is incoorporated, 4 minutes.
Remove from heat and off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened (draw a line on a spoon), about 1 minute. Gradually pour the hot milk mixture into the bowl with chocolate and peanut butter and whisk until smooth. Whisk in salt and vanilla. Set the bowl in the ice water bath, and let stand, stirring occasionally, until cold, about 20 minutes.
Once chilled, pour ice cream base into an ice cream maker and freeze according to the manufacturer’s instructions. Pack the ice cream into a plastic container. Freeze until firm, at least 4 hours.