I am a sucker for anything that has chocolate and peanut butter in it. I honestly can’t think of any combination of flavors that I like better. I’ve been known to go to the store the day after Easter and stock up on the Reese’s Peanut Butter Eggs at half-price. I mean seriously, are they not the best?! Anyway, this ice cream is divine. It is rich, creamy and absolutely unbelievable. I think next time I make this, I’m going to throw in some chopped up peanut butter cups — because let’s be honest, you can never have too much chocolate and peanut butter!
- 2 cups half-and-half
- ¼ cup unsweetened Dutch-process cocoa powder
- ½ cup sugar
- pinch of salt
- ½ cup creamy peanut butter
Whisk together half-and-half, cocoa powder, sugar, and salt in a large saucepan over medium heat. Stir constantly until heated through.
Remove from heat and whisk in peanut butter. Stir until thoroughly blended.
Chill mixture completely, then churn in your ice cream maker according to manufacturer’s instructions.
This does not make a large batch. If you are just making it in one of the smaller (1 or 2 quart) ice cream freezers, then it's just right. I was making it for a family party so I needed more. I tripled it and used my 4 quart ice cream freezer and it still didn't make a full canister. Next time I will definitely four times it.
Recipe Source: The Perfect Scoop by David Lebovitz