It doesn’t look pretty, but this ice cream is really good so I wanted to share the recipe. It looks quite rich in the photo but the peanut butter mellows out the chocolate. We’ll definitely make it again.

Chocolate Peanut Butter Ice Cream
from The Perfect Scoop, by David Lebovitz

2 cups half and half
1/4 cup unsweetened Dutch process cocoa powder
1/2 cup sugar
pinch of salt
1/2 cup smooth peanut butter

Whisk together the half and half, cocoa powder, sugar and salt in a large sauce pan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from the heat and whisk in the peanut butter, stirring until thoroughly blended.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Makes about 1 quart.

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