If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: While it may seem like a lot of things going on, all of the ingredients in this ice cream work in perfect harmony. The peanut butter works perfect with the chocolate. The coffee works perfect with the chocolate. The malt works perfect with the chocolate. And everything works great together!! This is truly one of the most decadent ice creams you will ever taste... —mikeyC
Makes a little more than 1 quart
Peanut Butter Chunks
- 1/3 cup creamy peanut butter (do not use "natural" peanut butter--use "regular" peanut butter)
- 2 tablespoons heavy cream
- 2 tablespoons skim milk
- 2 tablespoons granulated sugar
- Large pinches kosher salt
- 1/4 teaspoon vanilla extract
Mocha Malt Ice Cream
- 1 3/4 cups plus 2 tablespoons heavy cream
- 3/4 cup plus 1 tablespoon skim milk, divided
- About 2.2 ounces 72% dark chocolate (e.g., 5 squares Trader Joe’s Pound Plus)
- 1 tablespoon instant espresso powder (e.g., Medaglia D'Oro)
- 1/2 cup malted milk powder (e.g., Nestle Carnation Malted Milk Original)
- 1 pinch ground cinnamon—optional
- 1 pinch kosher salt
- 1/2 tablespoon cornstarch—optional
- 4 large egg yolks
- 3/4 cup granulated sugar
- 3/4 teaspoon vanilla extract
- 1/2 tablespoon coffee liqueur (e.g., Kahlua)—optional
- In a small saucepan over low heat, combine peanut butter, heavy cream, skim milk, sugar, and salt. Cook a few minutes until peanut butter has melted and stir until all the ingredients are well-combined. Stir in vanilla extract. Transfer to a container or a bowl covered with plastic wrap. Place in refrigerator. Can be done 1-2 days in advance.
- Place Ice Cream Maker Freezer “Bowl” in freezer at least 8 hours before using.
- Combine heavy cream, 3/4 cup milk, chocolate, espresso powder, malted milk powder, cinnamon, and salt in a medium saucepan over medium heat. Bring to a simmer. Stir frequently until the chocolate has melted and all the powders have been thoroughly dissolved.
- In a small bowl, combine 1 tablespoon milk and cornstarch. Add to the cream mixture and cook for 5 minutes (at a simmer or light boil). (This whole step with the cornstarch is optional).
- In a medium bowl, mix together the egg yolks and sugar until well combined. In order to temper the eggs, while stirring pour some of the hot cream mixture into the bowl with the egg/sugar mixture. Mix thoroughly. Then, repeat (while stirring, pour some more of the cream mixture into the bowl with the egg/sugar mixture). Overall, you can pour about 1/3 to 1/2 of the cream mixture into the bowl with the egg/sugar mixture.
- Turn the heat underneath the saucepan with the cream mixture to low. Transfer all of the contents from the bowl with the egg/sugar mixture back to the saucepan with the cream. Cook for about 5 minutes, stirring frequently (so that you don’t get any scrambled eggs!).
- Remove from the heat and transfer the mixture to a large bowl or another clean saucepan. Stir in vanilla and coffee liqueur. Taste the mixture and add more of an ingredient if you desire (e.g., espresso powder, sugar, salt, vanilla extract). After resting for about 30 minutes, transfer the mixture to a refrigerator to thoroughly cool for at least 1-2 hours (can stay in the refrigerator, covered, for a few days).
- Before you are ready to churn, place the mixture in the freezer for about 45 minutes, stirring every 15-20 minutes or so to keep the edges from freezing.
- Transfer the mixture to the Ice Cream Maker Freezer “Bowl.” Place the bowl in the machine and churn the ice cream. It should take approximately 20 to 30 minutes. It will not necessarily get totally “hard.”
- Transfer some of the ice cream to the container(s) you are going to store it in. Working as quickly as you can, add little pieces of the Peanut Butter Chunks into the ice cream, and use your spatula to make sure everything is well distributed. Add another layer of ice cream, another layer of peanut chunks, and distribute. Repeat until you have transferred all the ice cream and used all of the Peanut Butter Chunks. Freeze for at least 5 hours (or you can eat it fresh—it’s really good that way too!!).
- Before serving, let ice cream rest for 5 minutes at room temperature, where it should just being to start to melt (you don’t want to eat ice cream straight from the freezer—it is too hard and to cold—you want it to warm up a little bit so it is slightly softened).
- This recipe was entered in the contest for Your Best Ice Cream
Go Greek (Yogurt)
The secret to lighter, tangier whipped cream
Yogurt whipped cream: your new go-to.
Bagel and lox, in a salad.
Savor the season.
Churn with confidence.
A board to go nuts over.