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peanut butter chocolate ice cream

One of my favorite ice creams is peanut butter chocolate, a chocolate ice cream with peanut butter in it.  Baskin and Robbins carries one that is not bad.  Tillamook Dairy makes one that is quite good but you cannot find it where we live.  You can find it in Oregon.  After my success with the vanilla, I decided to give it a try.  I got The Perfect Scoop by David Lebovitz from the library and used his chocolate ice cream recipe as a base.  Then I used his ideas of peanut butter patties for the peanut butter bits.  I think this is the best peanut butter chocolate ice cream I have had and the chocolate is much better then Blue Bell!

I think the only issue was the number of bowls it used and how fast it disappeared!  Very happy bellies!

Peanut Butter Chocolate Ice Cream

Note:  Adapted slightly from David Lebovitz The Perfect Scoop

2 cups heavy whipping cream

3 tablespoons unsweetened cocoa power

5 ounces semi-sweet chocolate (you can use bittersweet but I thought this was plenty rich enough), chopped or chips

1 cup whole milk

3/4 cup sugar

1/16 teaspoon salt

5 large egg yolks

1 teaspoon vanilla paste

One recipe peanut butter bits (tomorrow)

Warm 1 cup cream with the cocoa in a medium sauce pan.  Whisk throughly to blend the cocoa.  Bring to a boil and keep at a boil for 30 seconds (I counted), whisking constantly.  

Remove from heat and add the chocolate.  Stirring until smooth.  Add the remaining cup of cream.  Pour into a large bowl, scraping the as much out of the pan as possible.

Warm the milk, sugar, and salt in the same saucepan.  In a separate bowl, whisk the egg yolks.  Slowly, pour your warmed milk mixture into the egg yolks, whisking constantly.  Pour back into the saucepan.  Cook over low heat, stirring constantly with a wooden spoon.  The mixture will thicken and remove from heat when it coats the back of the spoon.

Pour the custard (yolk) mixture through a strainer into the chocolate in the medium bowl.  There will be bits of cooked egg probably that you do not wish to be in your ice cream that you are straining out.

Mix together.  Stir in the vanilla. Pour into a large pyrex, cover, and stick in the freezer.  Stir with a wooden spoon every couple hours until frozen.  After about four hours, when the ice cream is about the consistency of a milk shake, mix in the peanut butter patties.  I waited another two hours and gave it one more good stir an left it alone.

This makes for happy tummies!  I did not give the peanut butter bit recipe today because we were eating it like candy.  Not just for ice cream.  I will post it tomorrow.

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