David Lebovitz usually has ice cream recipes involving quite a bit of egg yolks. When I came across this recipe of his, I was thrilled that there was no egg yolks involved. Being so, this recipe was super easy to make with a small handful of ingredients. Simply combine half & half, cocoa powder, sugar and salt in a saucepan until it starts to boil and foam... then whisk in peanut butter. Chill the mixture and then churn away. To put the ice cream over the top, I mixed in Reese's Pieces candies after the ice cream churned. It added an extra burst of peanut butter and a nice touch of color too!
2 cups half & half
1/4 cup unsweetened Dutch process cocoa powder
1/2 cup granulated sugar
pinch of salt
1/2 cup smooth peanut butter
1/4-1/2 cup Reese Pieces candies
In a large pan, whisk to combine the half and half, cocoa powder, sugar and salt. Heat the mixture, whisking frequently, until it comes to a full, rolling boil and begins to foam up. Remove the pan from the heat and add the peanut butter, whisking to blend thoroughly.
Refrigerate the mixture to chill thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions. After churning, fold in the candies into the ice cream and transfer mixture into a freezer safe container. Freeze overnight to ripen before serving.
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