It's really hard for me to believe that it's September already and we're leaving summer behind us. Here in Dallas, we've finally seen the temperatures drop from triple digit heat to the 90's and it's amazing how it feels like it's 70 degrees outside! I think it will be a while before it truly feels like autumn, so in the meantime I am going to continue enjoying lots of homemade ice cream :)
I bring to you today another great ice cream recipe from The Perfect Scoop. I particularly like that this one is a non-custard based ice cream, so it only takes a few minutes to prep. I love chocolate and peanut butter together, and this ice cream is sure to satisfy any chocolate/peanut butter craving. I'm sure it would be even better with some chopped up pieces of Reese's peanut butter cups mixed in at the end, too. Don't have an ice cream maker? No problem. Check out this post here.
Chocolate Peanut Butter Ice Cream
from The Perfect Scoop by David Lebovitz
2 cups (500ml) half and half
1/4 cup (25g) unsweetened Dutch process cocoa powder
1/2 cup (100g) granulated sugar
pinch of salt
1/2 cup (130g) smooth peanut butter
Whisk together the half and half, cocoa powder, sugar, and salt in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from heat and whisk in the peanut butter, stirring until thoroughly blended.
Chill the mixture thoroughly, then freeze in your ice cream machine according to manufacturer's directions.
Makes 1 quart.