Now that we live in Utah, I've come to rationalize spending well over $10 for a pint of Jeni's Splendid Ice Creams once or twice a week… call it Ohio homesickness. Those pints don't last long in this house. While I can't stop (won't stop) picking up a pint or two every time I go to Whole Foods — have you seen the new winter woods collection? — I figure it's time to supplement my ice cream habit with my own creations.
This one has it all — knock-out peanut butter ice cream, huge dark chocolate chunks and a hint of honey. It looks like cookie dough and tastes like peanut-buttery heaven.
{Peanut Butter Chocolate Chunk Ice Cream}
Ingredients:
2 cups heavy cream
1 cup whole milk
1/2 teaspoon salt
3 egg yolks
5 tablespoons sugar
5 tablespoons brown sugar
2 tablespoons honey
1 tablespoon tapioca or corn starch
1/2 cup peanut butter
4 oz. melted dark chocolate
Directions:
1. Prepare an ice bath by filling a large bowl halfway full with water and ice. In a small bowl, place 1/2 cup peanut butter. Fit a fine-mesh strainer over the bowl with the peanut butter.
2. Combine heavy cream, whole milk, salt, 3 tablespoons sugar and 3 tablespoons brown sugar in a heavy bottomed saucepan over medium heat. Bring to 170 degrees Fahrenheit, stirring often.
3. Meanwhile, in a medium-sized bowl, whisk the egg yolks to break and whisk in the remaining sugars.
4. Once milk mixture reaches 170 degrees, slowly pour about half of the milk mixture into the egg mixture — one cup at a time, whisking constantly — to temper the eggs. Then, pour the egg mixture into the remaining milk mixture.
5. Heat over medium heat until mixture again reaches 170 degrees Fahrenheit. Remove from heat and pour through the strainer into the small bowl containing the peanut butter. Whisk to combine (Pouring in and whisking a little bit at a time makes this go easier).
6. Immediately place small bowl in ice bath, being careful not to get water in the bowl. Stir occasionally until cool, then store in a covered dish in the refrigerator for at least 4 hours or overnight.
7. Make ice cream according to your ice cream maker's instructions. Meanwhile, melt chocolate. When the ice cream is nearly finished (and is pulling away from the sides of the ice cream maker) slowly pour the chocolate into the ice cream to form chunks.
8. Store in an airtight container in the freezer. Eat up!
This ice cream is somewhat similar to Jeni's Buckeye State Ice Cream, which I made here. However, through trial and error, I've changed the ingredients, the method of making the ice cream and the size of the chocolate chunks. Try them both and take your pick!
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