- 1 cup half-n-half
- 1/4 cup Equal Exchange Organic Baking Cocoa
- 1/2 cup sugar + 3 Tbsp sugar
- Pinch of salt
- 1 cup creamy peanut butter
- 1 cup whipped cream
Whisk together the half-n-half, cocoa, salt and 1/2 cup of the sugar in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from heat and whisk in 1/2 cup of the peanut butter, stirring until thoroughly blended.
Chill mixture completely (I put it in an ice bath in the fridge) then get out your ice cream maker! I used my Kitchen Aid Mixer with the ice cream maker attachment which was pre-frozen. Once the mixture is chilled, pour it into the ice cream maker according to manufacturer’s instructions. It took about 30 minutes in the mixer to get the right consistency.
While the base is mixing in the mixer, take the other 1/2 cup of peanut butter and about 3 tablespoons of sugar and blend thoroughly. Add more or less sugar to your liking. When the mixer has done its magic, heat the peanut butter and sugar until just warm. Pour the mixture into your chocolate ice cream and fold in. This will chill into wonderful ribbons of peanut butter goodness! Eat immediately if you like a softer ice cream otherwise chill in freezer for a few hours. Top with whipped cream.
Yields 8 servings
Source: The Perfect Scoop by David Lebovitz
and Dinner and Desert, a blog by Erin Busch