I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Monday, July 18, 2011

Peanut Butter Chocolate Ice Cream

Chocolate & peanut butter have gone together since the beginning of time.  Okay, maybe I'm stretching the truth a bit,  but it does go together.

(makes 1 1/2 quarts)

*1/2 cup unsweetened cocoa powder
*1/2 teaspoon instant coffee granules
*1 cup half & half
*2 cups half & half
*1 cup heavy cream
*8 egg yolks
*1 1/4 cups white sugar
*2 teaspoons pure vanilla extract
*8 tablespoons smooth peanut butter
*3 tablespoons powdered sugar

~Place the cocoa powder, instant coffee granules and 1 cup half & half, in a medium saucepan over medium heat.
~Heat throughly (but do not boil) while whisking.
~Once hot, add 2 cups half & half and heavy cream.
~Bring the mixture to a simmer, stirring occasionally, remove from heat once it simmers.
~In a medium mixing bowl whisk the egg yolks for a minute or two.
~Gradually add the sugar and whisk until combined well.
~Remove 1 cup of the hot milk mixture.
~In a slow steady stream pour the 1 cup hot milk mixture into the egg mixture, while quickly whisking.
~When throughly mixed, pour the rest of the hot milk mixture into the egg mixture, whisking until well mixed.
~Return to saucepan.
~Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a wooden spoon (you can run your finger down the back of the coated wooden spoon and if the mixture stays in place and doesn't run, it should be thick enough, abut 160 degrees.
~Pour mixture into a stainless steal bowl.
~Place stainless steal bowl into a larger bowl filled with ice.
~Allow to cool for about 30 minutes, stirring once in a while.
~Stir in vanilla extract.
~Mix peanut butter & powdered sugar in a medium bowl, mix until well blended.
~Drop peanut butter by small teaspoons onto a cookie sheet.
~Place in freezer until ready to fold in ice cream.
~Cover with plastic wrap and place in refrigerator for 4-5 hours.
~Pour into an ice cream maker and follow manufacturer's directions.
~Once chilled, fold in peanut butter patties.
~Place into an air-tight container and freeze for another 4-8 hours (depending on how hard you like your ice cream).

Helpful Hint:
`Place plastic wrap directly over ice cream before covering and placing in freezer.  This will help to prevent freezer burn.

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