Chocolate Peanut Butter Ice Cream
recipe inspired by Jen at My Tiny Oven
Yield: (6) 1/2 cup servings
1 cups heavy cream
1 cups whole milk
1/2 cup sugar
1/4 cup unsweetened Dutch process cocoa powder
1/8 teaspoon salt
1/2 cup smooth peanut butter
Optional: 1 cup mini chocolate chips or peanut butter cups, roughly chopped
In
a large saucepan, combine everything except the peanut butter and the
chocolate chips. Whisk to combine and then heat over medium heat,
stirring continually, until it comes to a full boil. If you are
impatient like me, increase the heat, but continue stirring non-stop.
Do not step away at this point.
When the mixture begins
to foam, remove it from the heat and stir in the peanut butter. Whisk
it together until it is fully incorporated. Cover and refrigerate at
least 8 hours or up to two days.
Process according to
your machine's instructions. When the ice cream is almost finished, stir
in the chocolate pieces and transfer to a freezer-safe container.
Enjoy!
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