It’s summer right? That means that it is ice cream season, right? So I can indulge in any flavor I want as long as it is summer, right? I mean it should all balance out by how little ice cream I eat in the winter.
We had decided this week that we needed to put more effort into preparing dinner on Saturday evening. Normally we wait until the Sabbath is over to eat (it ends when the stars start coming out at night) but in the summer that can be really late and we end up snacking all afternoon because we are so starving. So we decided to ask our friend E. to pick up some bagels for us next to her office and we would have bagels and spreads. Then we hit on the idea of inviting E. and her husband A. (our Star Trek watching friends – we are trying to watch every episode of Star Trek ever – it’s taking a while) for dinner. If we were going to have guests, then why not make something special. I decided to make ice cream, perfect for the weather.
I have made a caramel ice cream and mint ice cream, so I really wanted to try chocolate ice cream. I am not such a chocolate ice cream person, but other people like it and I have to know how to make that too.
So I found this double chocolate peanut butter ice cream recipe at Joy the Baker’s site. Reese’s are my favorite treat. (I have a secret emergency stash in the back of the freezer – if there is ever a nuclear war, at least my Reese’s will be safe.) How could I pass this up? It was also an ice cream without a custard base, just cream and milk, so I had to try it and see if it worked as well as a custard base.
I made the ice cream Thursday night, completely forgetting that I had to whisk it up every hour (no ice cream maker, what can you do?). I looked at the ice cream and I looked at the clock and said, forget it. I put the ice cream in the freezer and went to sleep. When I woke up Friday morning, I put it on the counter to defrost a bit, mixed it up really well and let it freeze again. Perfect texture. I took it out again about an hour later to pour in the peanut butter and put it back in the freezer.
When it came time to serve it Saturday evening, I forgot to take it out 15 minutes before, so it was a bit frozen, but it was well received. I served it with whipped cream and sprinkles (the Little Rocker commandeered those though). Even A. who doesn’t like peanut butter, liked the ice cream.
Verdict: it’s not as rich as a custard base ice cream is, but overall, success!!
Recipe (from Joy the Baker):
2 1/2 cups whole milk
1 cup sugar
1/3 cup unsweetened cocoa powder
pinch of salt
3 Tablespoons cornstarch
1/2 cup heavy cream
3/4 cup semi sweet chocolate chips
1/2 cup smooth salted peanut butter ( I like the all natural peanut butter)
In a sauce pan over medium heat, stir together 2 cups whole milk, sugar, cocoa powder and salt. Heat until the milk start to steam, but before it starts to boil.
In a small bowl, stir together the remaining 1/2 cup of whole milk and the cornstarch. Stir until no lumps remain.
Add the cornstarch mixture to the heated milk and chocolate mixture and bring to a low boil. Boil until thickened. The mixture will look the consistency of chocolate pudding. Remove from flame.
In a small sauce pan, heat 1/2 cup of heavy cream. Once boiling, remove from heat and pour over the chocolate chips. Let sit for 1 minute, then stir the cream and chocolate mixture until incorporated.
Stir the cream and chocolate mixture into the cooling chocolate ice cream base. Place in a bowl, covered with plastic wrap or a lid, and put in the fridge until cool.
Once cool, follow the manufacturers instructions on the ice cream maker to churn ice cream. Once the mixture has chilled and thickened in the ice cream maker, slowly drizzle in 1/4 cup of peanut butter (it helps to heat the peanut butter a little until it drizzles better). Don’t over mix. You want a nice ribbon of peanut butter running through the ice cream.
Transfer the ice cream into a freezer safe container and fold in the remaining 1/4 cup of peanut butter. Cover and freeze until solid.