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Author Notes: This is my chocolate peanut butter riff on David Lebovitz’s brilliant Mint Ice Cream recipe from The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments. I make this ice cream for my husband to express my love. And I suspect that it could be used as a reprieve from heartbreak. —gravy lessons
Makes 1 quart
- 3/4 cup 1 % milk
- 3/4 cup vanilla sugar
- 2 1/4 cups heavy cream
- 3.5 ounces good quality dark chocolate, 72% cocoa
- 1 teaspoon instant espresso coffee
- 1 teaspoon vanilla
- 5 egg yolks
- 2 tablespoons creamy peanut butter, like Jiff
- Place the milk, sugar, and 1 ¼ cup of the cream in a saucepan and warm over medium heat until it steams. Then mix in the instant espresso, splash of vanilla, and finely chopped chocolate. Whisk together until it combines. Remove from heat and sit aside.
- Pour the remaining cup of cream in a large bowl, with a large metal strainer on top.
- In a separate bowl, whisk together the egg yolks. Then, slowly pour the chocolate mixture over the eggs while whisking constantly. Then pour the mixture back into the saucepan.
- Cook over medium low heat, stirring carefully, until it thickens and coats the spoon. It only takes a few moments for it to thicken, so keep an eye on it.
- Then pour the chocolate custard through the strainer and stir it into the cream. Place bowl in an ice bath and stir until cool.
- Refrigerate for several hours or up to one day. Then run through your ice cream maker. Add the peanut butter slowly at the end of the cycle in the ice cream machine. Freeze until firm, usually several hours. Then serve.
- This recipe was entered in the contest for Your Best Ice Cream
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