Peanut Butter Chocolate Chip Ice Cream
Source: Bruce Weinstein's The Ultimate Ice Cream Book (here)
Ingredients
3/4 cup sugar
3 large eggs
1 cup milk
1/2 cup creamy peanut butter
1 1/2 cups heavy cream
2 tsps. vanilla extract
1/2 cup miniature chocolate chips
Directions
In a medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Set aside.
Bring the milk to a simmer in a heavy medium saucepan. Slow beat the hot milk into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stire constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and beat in the peanut butter. Pour the hot custard through a strainer into a large, clean bowl. Allow the peanut butter custard to cool slightly. Stir in the cream and vanilla. Cover and refigerate until cold or overnight.
Stir the chilled custard, then freeze in your ice cream machine according to the instructions. Add chocolate chips when ice cream is semi-frozen. Allow the machine to mix in the chips. Transfer ice cream to a freezer-safe container and freeze at least two hours.
With some chocolate chip cookies..yum!
1 comment:
This totally made my mouth water!
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