To Die For Double Chocolate Peanut Butter Ice Cream
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- ½ cup white sugar, more to taste
- ½ cup unsweetened cocoa powder
- 4 large egg yolks
- ¾ cup semisweet chocolate chips
- ½ teaspoon vanilla extract
- ¾ cup peanut butter, or to taste
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Instructions
- Stir milk, heavy cream, sugar, and cocoa powder together in a saucepan over low heat. Cook, stirring, until sugar and cocoa powder have dissolved, about 5 minutes.
- Beat egg yolks in a bowl with an electric mixer until thick and pale yellow, about 4 minutes. Stir about 1/2 cup of cocoa mixture into egg yolks, whisking constantly.
- Pour egg yolk mixture into cocoa mixture. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon, about 5 minutes. Pour cocoa mixture into a bowl.
- Place chocolate chips in a large microwave-safe bowl. Heat in microwave in 20-second intervals until warm, stirring until chocolate chips are melted. Stir melted chocolate and vanilla extract into cocoa mixture until just combined. Refrigerate until cold, about 2 hours.
- Freeze chocolate mixture in ice cream maker according to manufacturer's instructions. Drop peanut butter by spoonfuls into ice cream. Using a knife, fold peanut butter through ice cream to form ribbons of peanut butter throughout.
Source
Original recipe: View Original