Dessert

Rich Chocolate Ice Cream with Peanut Butter

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.

Ingredients

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

Peanut Butter
6 tbsp unsalted butter at room temperature
¾ cup icing sugar
¾ cup crunchy peanut butter
3 tbsp heavy cream

Method

    1. 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.
    2. 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.
    3. 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.
    4. Pour the custard through a fine sieve into a bowl and cool.
    5. 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.
    6. Churn the rich chocolate ice cream until almost done. Pour the peanut butter mixture in just before setting and allow to churn.
    7. Kaboom.
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Dessert, Vegetarian

Chocolate Spiders

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Seriously?!

Chocolate Spiders

Makes: 15 spiders

Nat’s Oma (German for grandmother) used to make these for Nat and all the grandkids… all the time.

Five spiders down, I can assure you that the simplest things in life are the best and that you’ll need far greater self-control than I have to not eat them one they’re chilled.

Go spiders!

Ingredients

1 packet Chang’s Original Fried Noodles (100gm)
2 tbsp crunchy peanut butter
200gm milk chocolate

Method

  1. In a microwave-safe bowl, break up the chocolate into small chunks. Add the peanut butter and melt on high for about 60 seconds. Stir the chocolate mixture and if not fully melted, heat for another 15 seconds or so until melted.
  2. Add the noodles and mix well, try not to break the noodles.
  3. On a baking paper lined tray, spoon the mixture into small mounds and refrigerate until hard.
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