I realize that fall is kind of starting. Ok every day it gets a little colder. But I have never been the sort of person who thinks that ice cream is only a summer treat. So, I made some ice cream this past weekend. It is fabulous and I can’t wait to make more.
I don’t know if it is possible for me to tell you how much I love ice cream, specifically chocolate ice cream. It is the best thing ever! I have never made chocolate ice cream, so when I saw this recipe the other day I knew I had to try it. Plus, it had peanut butter in it. Could it get any better? No, it really could not.
This is a splendidly rich ice cream. I needed a glass of milk to help deal with all the amazing chocolatiness. (My spell check does not think that chocolatiness is a word, but it is. How else would you measure how chocolaty something is? 🙂 ) Also, make sure you really love the chocolate bar you chop up for this ice cream. It will taste exactly like that chocolate bar.
Chocolate Ice Cream with Peanut Butter
This recipe is slightly adapted from Dula Notes.
- 1 cup whole milk
- 4 teaspoon corn starch
- 1 cup heavy cream
- 1 cup evaporated milk
- 2/3 cup sugar
- 2 tablespoons light corn syrup
- 1/3 cup unsweetened cocoa powder
- 3 ounces semi-sweet chocolate, chopped
- 1/4 teaspoon sea salt
- 1/2 teaspoon vanilla extract
- 1/2 cup peanut butter
1. Make a slurry by mixing a few tablespoons of the milk in with the corn starch in a small bowl. Make sure the slurry has enough liquid to be loose.
2. In a saucepan, heat the rest of the milk, cream, evaporated milk, sugar and corn syrup. Watch to make sure it does not boil over. Heat to a moderate boil, but don’t let it over boil. Once it starts boiling add cocoa powder, then let it cook for 4 minutes. Next, whisk in the corn starch slurry and cook for one minute, stirring constantly, until slightly thickened.
3. Remove from the heat and add in the chopped chocolate and salt, stirring until the chocolate is completely melted and everything is smooth. Stir in the vanilla extract.
4. Next put the ice cream mixture in a freezer safe container and freeze for at least 30 minutes.
5. Afterward, pour ice cream mixture into the canister of an ice cream maker. Follow the directions of the ice cream maker. When the ice cream is almost done put the peanut butter in. Continue mixing for at least 5 more minutes.
6. Next place the ice cream in the freezer. Freeze overnight if possible. Then enjoy your amazing ice cream.