You all already know that I’m not a fan of peanut butter (yes, I am weird like that). But, my husband is quite the opposite of me in that department – he is quite possibly the world’s biggest fan of peanut butter. I’m only slightly exaggerating. When he mentioned that our homemade ice cream supply was dwindling, I set out to rectify the situation and started digging through my newly purchased copy of The Perfect Scoop by David Lebovitz.
It didn’t take me long to decide on this chocolate peanut butter ice cream from the book. I know that my husband is a fan of chocolate and peanut butter, and this ice cream only used 5 ingredients (no egg yolks!), so I had to try it. The ice cream mixture came together really quickly, especially since I didn’t have to crack any eggs and temper the custard. I think the total process took about 10 minutes.
My husband loved this ice cream! He already has a favorite chocolate peanut butter ice cream (from Woodside Farm Creamery in Delaware), but he said that this version was also very good. He noted that the peanut butter flavor was well-pronounced and came through. I think I may have added a bit extra peanut butter to give it that extra flavor boost, but we’ll keep that secret between you and me.
Unless you’re able to make it to Woodside Farm Creamery, I’d recommend trying this recipe from David Lebovitz. While I can’t vouch for how good the ice cream is, I have a peanut butter expert who can!
And a happy Mother’s Day to all the mothers out there – especially to mine!
Chocolate peanut butter ice cream
- 2 cups half-and-half
- 1/4 cup unsweetened cocoa powder I used Hershey's dark
- 1/2 cup sugar
- Pinch of salt
- 1/2 cup smooth peanut butter
- Whisk together half-and-half, cocoa powder, sugar, and salt in a large saucepan over medium heat. Whisk until it comes to a full, rolling boil and starts to foam up.
- Remove from heat and mix in peanut butter. Stir until thoroughly blended.
- Chill mixture completely, then churn in your ice cream maker according to manufacturer’s instructions.