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.
Ingredients
- 250ml full cream milk
- 150g sugar
- 500ml cream
- good pinch of salt
- 1 vanilla bean, split lengthwise
- 6 large egg yolks
- 100g 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
A few more of my favourite ice cream recipes :
Salted Fudge and Tahini Ice Cream (no churn)
Miso Butterscotch Swirl Ice Cream
