Oh yeah. When one dose of chocolate in your ice cream won't do, go for double! This ice cream is so rich it'll knock your socks off. And after trying two different versions of chocolate peanut butter recipes this weekend, this version won hands down. Don't be deterred by the number of steps in the recipe. It's easier than it looks!
Double Chocolate Peanut Butter Ice Cream
1 1/2 cups whole milk
1 cup half and half
1 cup sugar
1/3 cup unsweetened cocoa powder
3 tablespoons cornstarch
1/2 cup heavy cream
3/4 cup semi sweet chocolate chips
1/2 cup smooth peanut butter (I used Jif)
1/4 cup confectioner's sugar
pinch of salt
In a small saucepan, mix together the 1 cup of the whole milk, half and half, sugar, cocoa, and salt. Heat until hot and steamy but not boiling.
In a small bowl, mix together the remaining 1/2 cup whole milk and the cornstarch. Stir until no lumps remain.
Add the cornstarch mixture to the chocolate mixture in the saucepan. Heat and stir until it comes to a low boil, not a rolling boil. Stir until mixture thickens. Mixture should look like hot pudding. Remove from heat and set aside.
In another small saucepan, heat the 1/2 cup of heavy cream. Place chocolate chips into a bowl then pour the hot cream over chocolate chips. Let sit until melted then stir to blend.
Mix the chocolate chip mixture into the base chocolate mixture in the saucepan. Stir until blended. Cool in the refrigerator.
Once the ice cream mixture is ready, pour it into an ice cream maker and follow the manufacturer's instructions. As the ice cream mixture is forming, mix the confectioner's sugar and the peanut butter. Soften the peanut butter mixture in the microwave, but do not melt it. While the ice cream is still in the maker, add the peanut butter mixture very slowly. This will form a ribbon of peanut butter throughout the ice cream. Keep in the freezer when done.
"Ice cream is happiness condensed."
-Jessi Lane Adams