Double Death By Chocolate and Peanut Butter Ice Cream

 

You see that picture right there?

Pretty unassuming looking bowl of ice cream, right?

In truth it is probably going to be the cause of my death.

I don't mind, really.

I mean, death by chocolate and peanut butter wouldn't be the worst way to go.

I made this ice cream over the weekend and have already eaten enough to put me into a chocolate and peanut butter coma.

That's not a complaint, by the way.

Anyway, you should only make this if you want to eat the most chocolate and peanut buttery ice cream EVER.

 

 

Double Death By Chocolate and Peanut Butter Ice Cream

 

Ingredients

2 cups whipping cream

1/4 cup baking cocoa

6 oz (72% cocoa) Swiss Dark Chocolate, chopped

2 cups half & half cream

1 cup brown sugar

1/4 tsp salt

5 egg yolks

1/2 cup peanut butter, smooth

1 cup mini peanut butter cups

 

Directions

Heat 1 cup of the whipping cream with the cocoa powder in a medium saucepan over medium heat, whisking to combine.

 

 

Bring to a boil and simmer at a very low boil for 30 seconds, whisking constantly. Remove from heat and stir in the chopped chocolate.

 

 

Stir until smooth.

Stir in the remaining 1 cup of whipping cream. Pour the mixture into a bowl and set a fine mesh strainer on top of the bowl.

In the same saucepan, stir together the half & half, brown sugar, and salt over medium heat until steaming but not boiling, remove from heat.

In the bowl of a stand mixer, whisk the egg yolks until light.

With the stand mixer on low speed, very slowly pour the heated cream mixture into the egg yolks. (If you pour to fast you risk curdling the eggs!)

Once combined, pour the mixture back into the saucepan and cook over medium heat until mixture thickens enough to coat the back of a spoon.

Pour the custard through the strainer into the chocolate mixture and stir to combine.

Chill in the refrigerator for several hours, stirring every so often, until completely cool.

After it has been thoroughly chilled, pour into your ice cream maker and process according to manufacturer's instructions.

Once the ice cream maker has finished - spread ice cream into a 9 X 13 pan. Drizzle with the peanut butter (heat it for 20 seconds in the microwave if necessary) and sprinkle with the peanut butter cups.

 

 

Freeze until solid, at least 2 hours. Then scoop into an airtight container and store in freezer. I like to combine my ice cream like this as opposed to just trying to fold add-ins in because I end up with a more evenly distributed ice cream this way.

Feel free to fold them in if you prefer.

 

 

Double chocolate.

Double peanut butter.

Extremely rich and creamy.

Definitely not for the faint of heart.

 

Want to see some fabulous links? Visit Ms. en Place and The Chicken Chick and Or So She Says   and Kitchen Fun With My 3 Sons and Memories By The Mile . :)