Two great tastes—smooth, creamy peanut butter and pure unadulterated cocoa—merge together to make one terrific ice cream.
Recipe information
Yield
makes about 1 quart (1 liter)
Ingredients
2 cups (500 ml) half-and-half
1/4 cup (25 g) unsweetened Dutch-process cocoa powder
1/2 cup (100 g) sugar
Pinch of salt
1/2 cup (130 g) smooth peanut butter
Preparation
Step 1
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.
Step 2
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Perfect Pairing
Step 3
For Chocolate Fudge Swirl Peanut Butter Ice Cream, layer in one recipe of Fudge Ripple (page 210) and mix in Peanut Butter Patties (page 204).
