Ever since I got my ice cream maker a few months back, my children have been asking for chocolate ice cream.  While I could have been boring and made just that, I decided to add a little something to the ice cream.  Personally, I think peanut butter tastes great with chocolate, and I don’t think I am ready to put chunks in my ice cream yet so I attempted to do a peanut butter swirl.  I ended up with something less than a swirl, but the chocolate peanut butter ice cream itself is amazing.

Since it is more a frozen custard than ice cream, it is very rich.  I can usually eat a lot of ice cream, but even I had problems eating what I gave myself.

I created a double batch since there are 7 of us.  If you need or want less, you can easily cut the recipe in half.

AuthorJoshuaCategoryFrozen Dessert

Chocolate Peanut Butter Ice Cream

Makes 2½ quarts

Ingredients:
 4 cups heavy cream
 2 cups half and half
 5 ½ cups cocoa powder
 1 cup semi-sweet chocolate chips
 8 large egg yolks
 5 ½ cups granulated or raw sugar
 2 tsp vanilla extract

Directions:
1

In a saucepan over medium heat whisk together cream, half and half, and cocoa powder. Bring to simmer. Stir in chocolate chips until melted. Take off heat and set aside.

2

In a medium bowl, whisk together sugar and egg yolks until pale yellow and thickened.

3

Add ½ cup of the cream mixture to egg mixture while continuing to whisk. This will keep your eggs from cooking. Repeat two more times, adding ½ cup cream mixture to egg mixture.

4

Add the egg mixture to the remaining cream mixture. Put back on stove over medium-low heat, bring to a simmer. Continue to stir until mixture thickens and coats the spoon.

5

Remove from heat, and pour through a mesh strainer to remove any lumps.

6

Add vanilla.

7

Place mixture in ice bath to cool to room temperature. Cover with plastic wrap, making sure to have plastic wrap on the custard to prevent a skin from forming as it chills.

8

Chill in refrigerator for at least 4 hours, over night is best. Make ice cream per your ice cream maker's directions.

Ingredients

Ingredients:
 4 cups heavy cream
 2 cups half and half
 5 ½ cups cocoa powder
 1 cup semi-sweet chocolate chips
 8 large egg yolks
 5 ½ cups granulated or raw sugar
 2 tsp vanilla extract

Directions

Directions:
1

In a saucepan over medium heat whisk together cream, half and half, and cocoa powder. Bring to simmer. Stir in chocolate chips until melted. Take off heat and set aside.

2

In a medium bowl, whisk together sugar and egg yolks until pale yellow and thickened.

3

Add ½ cup of the cream mixture to egg mixture while continuing to whisk. This will keep your eggs from cooking. Repeat two more times, adding ½ cup cream mixture to egg mixture.

4

Add the egg mixture to the remaining cream mixture. Put back on stove over medium-low heat, bring to a simmer. Continue to stir until mixture thickens and coats the spoon.

5

Remove from heat, and pour through a mesh strainer to remove any lumps.

6

Add vanilla.

7

Place mixture in ice bath to cool to room temperature. Cover with plastic wrap, making sure to have plastic wrap on the custard to prevent a skin from forming as it chills.

8

Chill in refrigerator for at least 4 hours, over night is best. Make ice cream per your ice cream maker's directions.

Chocolate Peanut Butter Ice Cream

We ended up serving the ice cream with one of the chocolate chip cookies that Lynn made, and some of our home made hard shell.

-Joshua

This Post Has 4 Comments

  1. A_Boleyn

    I’m not fond of peanut butter so I wouldn’t add it to my chocolate ice cream. Maybe chunks of peanut brittle or caramel etc. Your ice cream looks very rich and ‘chocolatey’.

    1. Joshua

      Peanut brittle sounds good in ice cream.

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