Wednesday, October 5, 2011

Chocolate and Peanut Butter Swirl Ice Cream

MMMM. Peanut butter ice cream.  Blockette says this is the best ice cream ever because of all the chunks of peanut buttery goodness.  She is right.  The chunks of peanut butter are AWESOME!
This recipe was created as a copy cat by Kelly Neil for Baskin Robbin's Chocolate Peanut Butter Ice Cream.  I'd have to say it was pretty spot on.  I used a combination of half and half and milk instead of cream, so I'm sure that was why it wasn't closer to the original.  Cream makes everything, well creamier.  But my weak milky version was still filled with peanut butter and chocolate-y ice cream goodness.

The only bad thing about this recipe was that after a few days the ice cream sets up like concrete in the freezer.  To solve this problem you can:
A. Eat all the ice cream in one sitting.
B. Not eat any more ice cream and whine about it.
C. Break out a jack hammer.
D. Set the ice cream on the counter for 10 minutes while you clean up the dinner mess.

I'll let you choose.  I will warn you that if you pick option c, you're probably gonna break whatever container you've stored your ice cream in so keep that in mind.  If you're lucky, you'll find that same container you used to freeze your ice cream in on sale at the store the next time you go shopping.  Not that I'd know anything about that.

Baskin Robbin's-Style Chocolate Peanut Butter Ice Cream from Kelly Neil
2 Cups Heavy Cream
1/2 Cup Sugar
1/4 Cup Cocoa
pinch of Salt
1/2 Cup Smooth Peanut Butter
1-2 Tbsp Icing Sugar

Whisk cream, coca, sugar and salt in a saucepan to a full roiling boil (should be foamy) - chill. Mix PB and icing sugar together (adjust amount of icing sugar to taste - I used 2 Tbsp).  Churn chocolate batter in an ice cream maker.  In a container, layer churned batter with dollops of PB - freeze.

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