Tuesday, May 25, 2010
Chocolate-peanut butter is probably my favorite flavor combination and the only flavor at Baskin Robbins I ever order. This recipe by David Lebovitz is a little different in that the ice cream base has peanut butter stirred into the chocolate until smooth, plus the already familiar chunks of peanut butter folded in. So there's double the peanut butter presence in this! It's also very fast to put together because it doesn't have eggs in it and therefore doesn't need the more involved custard method. You just throw a bunch of ingredients into a saucepan, heat it all up while stirring, and then chill it in the fridge overnight before churning it.
The one extra step to this recipe is making the mix-ins. I love the way peanut butter tastes cold, especially big chunks in ice cream. David Lebovitz has a recipe for Peanut Butter Patties that you can make the night before you churn your ice cream, let freeze overnight, and then toss into the ice cream maker in the last couple seconds of churning. The patties are ridiculously easy to make, only requiring peanut butter and powdered sugar stirred together, and then dropped into little nuggets on a saran wrap-lined plate to freeze. I suppose if you're feeling really lazy, you can just chop up Reese's Peanut Butter Cups or skip the mix-ins all together. But all I can say to that is BOOOOOO! How many times do I have to tell you to trust David Lebovitz?
Chocolate-Peanut Butter Ice Cream
Recipe by David Lebovitz in The Perfect Scoop
Makes about 1 quart (1 liter)
2 cups half-and-half
1/4 cup unsweetened Dutch-process cocoa powder
1/2 cup sugar
Pinch of salt
1/2 cup smooth peanut butter
Peanut Butter Patties - See below for recipe
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.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.
Peanut Butter Patties
6 tablespoons peanut butter (smooth or crunchy)
2 tablespoons confectioners' sugar
Mix together the peanut butter and sugar in a small bowl. Line a dinner plate with plastic wrap. Pinch off small pieces of the peanut butter mixture, about 1/2 teaspoon each, and drop them onto the dinner plate. Once you've used all of the mixture, freeze the patties.
Mixing them in: Fold the Peanut Butter Patties into 1 quart (1 liter) of ice cream as you remove it from the machine.
Storage: Peanut Butter Patties can be stored in the freezer, well wrapped, for up to 1 month.
Step-by-Step in Pictures
Whisk together the half-and-half, cocoa powder, sugar, and salt in a large saucepan, then heat the mixture to a rolling boil while whisking...
Remove from the heat and whisk in the peanut butter, then transfer to a bowl, cover, and chill overnight...
To make the Peanut Butter Patties, stir together the peanut butter and powdered sugar...
Stir until smooth...
Drop little nuggets of this peanut butter mixture onto a plastic wrap-lined dinner plate, then freeze overnight...
Churn the ice cream in an ice cream maker and add in the Peanut Butter Patties in the last few seconds of churning...
Scrape the churned ice cream into a freezer container and freeze until set, or eat the ice cream right away as soft serve!