chocolate peanut butter ice cream
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Chocolate peanut butter ice cream

A rich and creamy chocolate ice cream from Ample Hills Creamery contains a luscious peanut butter swirl. You'll love this ice cream from Brooklyn!
Prep Time40 mins
Cook Time55 mins
Chilling time8 hrs
Total Time9 hrs 35 mins
Course: Dessert
Cuisine: American
Keyword: Ice Cream
Servings: 1 quart
Author: Eva Bakes


Chocolate paste for ice cream base

  • ¼ cup (50 grams) organic cane sugar
  • cup (30 grams) unsweetened cocoa powder
  • 2 ounces (55 grams) semisweet chocolate chopped

Peanut butter swirl

  • 1 cup (240 mL) heavy cream
  • 2 teaspoons golden syrup
  • ¼ cup (50 grams) organic cane sugar
  • 1 cup (250 grams) all-natural peanut butter
  • 1 teaspoon vanilla extract

Chocolate ice cream base

  • ¾ cup organic cane sugar
  • ½ cup skim milk powder
  • 1 and ⅔ cup whole milk
  • 1 and ⅔ cup heavy cream
  • 3 egg yolks
  • 1 teaspoon vanilla extract


Make the chocolate paste for the ice cream base

  • In a small saucepan, boil ⅓ cup of water. Once the water comes to a boil, remove the saucepan from the heat and stir in the sugar and cocoa powder. Mix well and then add in the chopped chocolate. Stir until smooth and set aside.

Make the chocolate ice cream base

  • Get a large bowl and fill it with ice. Set aside.
  • In a large saucepan, mix together the sugar, milk powder, and milk. Whisk until the milk powder dissolves. Then add the cream and mix well.
  • Place the egg yolks in a small bowl and set aside.
  • Put a fine mesh sieve on top of a large bowl and set aside.
  • Turn the stove to medium and clip a candy thermometer to the side. Stir the mixture until it reaches 110 degrees F (45 degrees C).
  • Take the saucepan off the stove (but do not turn it off). Pour about 1/2 cup of the milk mixture into the small bowl with the egg yolks. Keep whisking so the eggs don't scramble. Then pour the egg yolks back into the sauce pan and keep stirring.
  • Keep heating the mixture until it reaches 165 degrees F (75 degrees C). This will take about 5-10 minutes.
  • Remove the pan from the heat and stir in the chocolate paste until smooth.
  • Pour the mixture into the fine mesh sieve. Remove the sieve and stir the vanilla extract into the custard mixture. Mix well.
  • Allow the ice cream mixture to cool in the ice bath before transferring to the refrigerator to cool completely, at least another 1-2 hours.

Make the peanut butter swirl

  • In a medium saucepan set over low heat, mix together the cream, syrup, and sugar until the sugar just dissolves. Do not cook for any longer than that.
  • Take the pan off the stove and whisk in the peanut butter and vanilla. Stir until everything is well blended. Set aside.

Assemble the ice cream

  • Once the ice cream mixture has completely cooled, churn the custard base in an ice cream machine according to the manufacturer's directions.
  • Add a layer of ice cream into a container, top with a dollops of peanut butter and repeat.
  • Cover and freeze for at least 8 hours before serving.


Source: Ample Hills Creamery Cookbook by Brian Smith and Jackie Cuscuna