I figure since we are on a chocolate peanut butter kick I might as well add another one to your list.
This ice cream was absolutely divine. I took one bite and was speechless. I couldn't even find the words to describe the masterpiece I was eating.
He shares some of the most amazing recipes and I would have to say, some of the weirdest combinations. For instance, I don't know if we are ever going to try olive oil ice cream or green pea ice cream. He also has perfectly normal combinations that we have tried and loved, like vanilla
(coming soon) and plain old chocolate that will also knock your socks off.
So if you want to become addicted to ice cream, I suggest you buy this book, and no I haven't been paid to say any of this (just in case you were wondering--the ice cream is just that good).
1 cup heavy whipping cream
1 cup whole milk
1/3 cup unsweetened Dutch-process cocoa powder
1/2 cup sugar
Pinch of salt
1/3 cup smooth peanut butter
Note: This ice cream needs time to chill so be sure to factor that into your preparation time.
1. Whisk together the whipping cream, milk, cocoa powder, sugar, and salt in medium sauce-pan. Heat mixture over medium heat, whisking constantly, until it comes to a full, roiling boil (it should start to foam up). Remove from heat and stir in peanut butter, stirring until thoroughly blended.
2. Chill the mixture thoroughly (at least 3-4 hours), then freeze in your ice cream maker according to manufacturer's instructions.
Note: This ice cream freezes fantastically, in case you have any left over :).
Makes about 1 quart
Source: Adapted from The Perfect Scoop by David Lebovitz
