Sunday, August 7, 2011

Chocolate Peanut Butter Ice Cream

Now you all KNOW one of MY favorite things...and guess how happy I was to find this recipe in Serendipity Sundaes...this is a recipe book from one of the owners of the famous Serendipity restaurants in New York...which in my opinion cannot be anything compared to the Farrell's restaurants from my childhood...but apparently this is a wonderful place to go as well...
So here is one recipe from that book...we have also tried the hot fudge sauce and caramel sauce which were OH SO YUMMY!!!! We have enjoyed (so far) everything we have made from this book...

Ribbons of Peanut Butter
Combine 1/2 cup peanut butter with 2 T sugar in a small saucepan over low heat and stir until melted.
PLace a 12" square of parchment paper on a clean work surface (we used a silpat on a cookie sheet) Spread the Peanut Butter thinly to about a 9 inch square. Place another piece of parchment on top and freeze.
Five minutes before chocolate ice cream is done churning, peel ribbons of peanut butter off the parchment and gently feed into the ice cream maker. The peanut butter softened VERY quickly and we were only able to get about half of it into the maker.

Chocolate Ice Cream- makes one GENEROUS quart
2 cups milk
2 cups light cream
3 large egg yolks
1/2 cup sugar
9 ounces best quality bittersweet chocolate, chopped
2 tsp. vanilla extract

Combine milk and cream in a large heavy bottomed saucepan and heat until warm over low heat.
Meanwhile, combine egg yolks and sugar in a heat safe bowl of an electric mixer and beat until thick and pale yellow...3-5 minutes. Set aside.
When milk is warm, add chocolate.
Heat, stirring constantly, until chocolate is completely melted and mixture is beginning to simmer. Set aside.
Add 1/4 of the warm chocolate milk to the egg yolk mixture and whisk until blended.
Whisk the egg yolk mixture into the remaining milk mixture and cook over low heat, stirring constantly, until thick enough to coat the back of a spoon- 5-10 minutes...(be careful not to overheat as the eggs can curdle. Small lumps will quickly develop, and the correct consistency will be ruined. If testing with a candy thermometer, do not heat past 170 degrees.)
Remove from heat.
(My step) Strain through a colander to remove any bits of egg that cooked
Pour the "batter" into a clean heat safe bowl and cool to room temperature
Whisk the vanilla into the batter, cover and refrigerate overnight...I know...hardest part, right here!
Freeze the "batter" in ice cream maker according to manufacturer instructions. Store in freezer...

Now, we have not tried ours yet...we are trying to get a few different kinds made and then have a party...but how can chocolate and peanut butter NOT be good? I hope you enjoy this!


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