It is never too cold for ice cream and it’s certainly never too cold for this Peanut Butter Chocolate Chip Ice Cream. In all honesty, I shot these images ages ago at the height of the Cape Town summer but somehow the recipe got left behind when posting here on heinstirred.

The recipe is a classic vanilla ice cream from David Lebovitz’s book The Perfect Scoop (love the new updated cover). I really like David’s recipes and I always refer to his ice cream recipes in The Perfect Scoop for inspiration and to use his recipes as a base for experimentation. For this version I added 100g crunchy peanut butter, a handful roughly chopped Afrikoa 70% dark chocolate chips and some chopped salted and roasted peanuts to add texture and more peanut flavour.

This Peanut Butter Chocolate Chip Ice Cream is a custard based ice cream, using a cooked egg custard as the base. It is a rich ice cream as it contains 6 egg yolks.

I have been experimenting with other ice cream bases like no churns that use condensed milk as a base but I think my favourite base has to be the Philadelphia style base. Consisting of cream and milk and no eggs, it is a lighter ice cream, less rich and quicker to make but by no means less delicious. I have a bitter orange and marzipan ice cream in the freezer made in that style, waiting to be tasted, photographed and shared here soon.

I think peanut butter and chocolate is such a classic combination of flavours and this ice cream is delicious scooped on its own or as a topping on a baked pudding like these Boozy Chocolate Coffee Puddings.

I hope you enjoy this recipe for Peanut Butter Choc Chip Ice Cream. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred

Peanut Butter Choc Chip Ice Cream

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Ingredients

250 ml full cream milk
150 g sugar
500 ml cream
good pinch of salt
1 vanilla bean split lengthwise
6 large egg yolks
100 g chunky peanut butter
handful dark chocolate chips roughly chopped
handful salted and roasted peanut roughly chopped

Instructions

Warm the milk, sugar, half the cream and salt in medium saucepan
Scrape the beans from the vanilla bean and add with the pod to the milk
Cover and steep for 30 minutes
Pour the remaining cream in a large bowl and set a mesh strainer on top
In a separate bowl, whisk the egg yolks
Slowly pour the warm mixture into the egg yolks, whisking constantly and then pour it back into the saucepan
Stir the mixture constantly over a medium heat, scraping the bottom as you stir until the mixture thickens and coats the back of a wooden spoon
Pour the custard through the strainer and stir it into the cream
Add the peanut butter and whisk until combined
Chill the mixture thoroughly (preferably overnight) and churn as per the manufacturer's instructions
Once the ice cream has been churned, add the chocolate chip and peanuts and mix well
Freeze the mixture until solid