Makes: 1.5 liters
So, we’re on the ice cream train with the recent acquisition of a proper ice cream maker.
And so where do you start?
Personally, I think that Rum and Raisin or Pistachio are the creme da la creme though I am dismissed by Nat and the boys as being old and old-fashioned.
Which meant opening the floor to alternative ideas.
The boys adamantly want a Coke Sorbet which we might try; though that left Nat’s suggestion of chocolate and peanut butter the sole entry and winner on our first bout of ice cream making.
And here it is.
She is a rich one this one and if you paired it with some salted caramel, you would be sent to sweet heaven.
As an accompaniment to a dessert fitting of such an extraordinarily rich and opulent ice cream, this is definitely a recipe you should try.
I guess I can do my Rum and Raisin late at night when everyone is asleep.
Rich chocolate ice cream
2 cups heavy cream
1 ½ cups whole milk
7 large egg yolks
¾ cup sugar
¼ cup unsweetened cocoa powder
¼ tsp salt
200gm bittersweet chocolate (70% or above), chopped
2 tsp vanilla extract
6 tbsp unsalted butter at room temperature
¾ cup icing sugar
¾ cup crunchy peanut butter
3 tbsp heavy cream
- For the chocolate ice cream: in a heavy saucepan, combine the cream and milk. Warm over a medium-high heat, stirring occasionally until you have a simmer.
- Separately, in a heatproof bowl over a water bath, combine the egg yolks, sugar, cocoa powder and salt. Whisk vigorously until the mixture doubles in size: 2 minutes or so.
- Remove the cream mixture from the heat. Whisking constantly, slowly pour about 1 cup of the cream mixture into the egg mixture until smooth. Pour the combined mixture back into the remaining cream mixture, whisking constantly and heat over a medium heat; add the chopped chocolate and vanilla to the saucepan and stir until the chocolate is melted and combined. Cook until it forms a custard thick enough to coat the back of the spoon, ensuring it does not boil.
- Pour the custard through a fine sieve into a bowl and cool.
- For the peanut butter: in a bowl, combine the butter, icing sugar, peanut butter and cream. Using an electric beater on medium, beat for 5 minutes until the mixture is light and fluffy.
- Churn the rich chocolate ice cream until almost done. Pour the peanut butter mixture in just before setting and allow to churn.