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Ice Cream: Peanut Butter

Ok, I’ve mentioned that I love peanut butter, right? I mean, I love it. Love it, love it, love it. In fact I think I could go on and on just writing I love peanut butter for a couple of pages before it seemed excessive. Oh yeah, and chocolate. Did I mention there’s a chocolate ganache swirled in with it? “I love chocolate and peanut butter together” could also get a couple of pages dedicated to it’s repetition.

I’m sure you are thinking that I should say something else about this recipe, except, there isn’t really anything else to say. You get it. It’s peanut butter. I’ve slammed you with three peanut butter based recipes in one week. Clearly, I’ve got some sort of peanut obsession running it’s course right now. It will be over soon I promise. In the mean time… enjoy this one, it’s a good one.


Peanut Butter Ice Cream with Chocolate Ganache

2 cups 2% milk
1 cup heavy cream
2 whole vanilla beans, split
2/3 cup sweetener (I use sucanat)
1/2 tsp salt
1 cup chunky peanut butter
6 egg yolks
5 oz semisweet chocolate chips
5 tbsp heavy cream

Put the milk and cream into a saucepan and add the vanilla beans, sugar, and salt. Slowly bring the mixture up to a simmer over medium heat while stirring occasionally. Once the milk mixture reaches a simmer turn the heat to the lowest possible setting to keep it steaming but not simmering or boiling for approximately 10 minutes to fully steep the vanilla.

Pour the mixture through a fine mesh strainer into a mixing bowl. Then return it to the pan and mix in the peanut butter and return the mixture to a simmer.

Separate 6 eggs and put the egg yolks in a medium sized mixing bowl.

Slowly, and one at a time, pour 2-3 ladle fulls of steaming milk mixture into the egg yolks while whisking continuously. (You are trying to bring the temperature of the eggs up slowly and gently so when they are added to the saucepan they don’t scramble.) Then add the egg and milk mixture back into the saucepan and continue to heat while stirring continuously. When the mixture has thickened so that it coats the back of a spoon and when you run your finger across the spoon the milk doesn’t run (see the picture above) turn off the heat.

Pour the mixture into a bowl and cover, or pour the mixture into a plastic refrigerator dish, and place it in the refrigerator overnight.

The next day churn the mixture in an ice-cream maker following the manufacturer’s instructions. While the ice-cream is churning put the semi-sweet chocolate and heavy cream in a saucepan and over a low heat, while stirring continuously, melt together. When the ice-cream is churned and ready to be transferred to a freezer container add in the chocolate ganache. Fold with a spatula to integrate and then freeze.

Store the ice-cream in the freezer but before serving allow it approximately 10 minutes sitting on the kitchen counter.