Is there anyone out there who doesn’t like the combination of chocolate and peanut butter? I certainly hope not! Chocolate and peanut butter is one of my favorite pairings. I know in some cultures peanut butter and chocolate is not a natural pairing. So, on the off chance that you have never had chocolate + peanut butter together give it a try right away. You will not regret it. Of all the chocolate and peanut butter candy out there, I would say that Reese’s peanut butter cups are probably the most popular. How could you ever make Reese’s better though? Chocolate and peanut butter ice cream, that’s how!
We just got our ice cream maker a few months ago. Unfortunately, not every ice cream recipe we have made has been a success. This was by the far the easiest, most foolproof ice cream recipe we have made yet. This recipe does not call for eggs so we did not need to worry about scrambled egg ice cream, thankfully! Even though it was super easy, it tasted just as good as the chocolate and peanut butter ice cream I get at our local ice cream store. It tasted extra good in this summer heat too. Who wants a melty Reese’s peanut butter cup when you can have icy, creamy, chocolate and peanut butter ice cream?
2 cups half and half
¼ cup unsweetened Dutch-process cocoa powder
½ cup sugar
pinch of salt
½ cup peanut butter
In a large sauce pan, combine the half and half, cocoa powder, sugar and salt; whisk. Heat the mixture until it comes to a full boil. Continue to whisk. When the mixture starts to foam remove it from the heat and add the peanut butter, whisking to blend thoroughly. Refrigerate the mixture until it is completely chilled. Finish by following the directions on your ice cream maker.
Source: The Perfect Scoop by David Lebovitz