Dark Chocolate Peanut Butter Ice Cream
Serves: 1-2 Quarts
  • 2 oz. Unsweetened Chocolate
  • ⅓ Cup Dutch-Process Cocoa Powder ( I Used Hershey's Special Dark )
  • 1 & ½ Cups Milk
  • 2 Eggs
  • 1 Cup Sugar
  • 1 Cup Heavy Cream
  • 1 Teaspoon Vanilla
  • ½ Cup Smooth Peanut Butter ( I Used Jif )
  1. Place a heatproof bowl over a pot of simmering (not boiling) water. Melt the unsweetened chocolate. Gradually add the cocoa; the mixture may clump up in the whisk...that's ok. Slowly pour in the milk, whisking with the chocolate mixture until combined and smooth. Remove from heat and let cool several minutes.
  2. Whisk the eggs in a large bowl until light and fluffy, 1-2 minutes. Add the sugar, a little at a time, whisking constantly. Once all the sugar has been added, whisk 1 minute more.
  3. Add the cream and vanilla; whisk to combine.
  4. Pour the chocolate mixture into the cream mixture and stir. Cover and refrigerate a few hours or overnight.
  5. Before transferring to an ice cream maker, remove 1 cup of the mixture into a separate bowl and whisk in the peanut butter until smooth.
  6. Add this back into the main mixture and stir. Process in an ice cream maker. Once the freezing cycle finishes, transfer to a freezer-safe container and freeze a few hours to firm up.
Recipe by I'm At Home Baking! at http://imathomebaking.com/dark-chocolate-peanut-butter-ice-cream/