Chocolate Peanut Butter Cup Ice Cream Recipe

Method

1. In a medium saucepan, whisk together the whole milk, 1 cup of the heavy cream, the sugar, cocoa powder, and sea salt. Heat over medium heat, whisking frequently, until the mixture just begins to simmer.

2. While the milk mixture heats, place the egg yolks in a medium bowl and whisk them until smooth.

3. Once the milk mixture is hot, slowly drizzle about half of it into the egg yolks, whisking constantly to temper the eggs so they don't scramble.

4. Pour the yolk-and-milk mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a heat-proof spatula, until the mixture thickens slightly and coats the back of a spoon (about 170°F or 77°C).

5. Remove from heat and pour the custard through a fine-mesh strainer into a clean bowl. Stir in the remaining 1 cup of cold heavy cream and the vanilla extract.

6. Cover the surface directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or ideally overnight, until completely cold.

7. Pour the cold base into your ice cream maker and churn according to the manufacturer's directions.

8. During the last 2 minutes of churning, add the chopped peanut butter cups so they are evenly distributed.

9. To pack the ice cream, place a layer of churned ice cream into a freezer-safe container. Spoon small dollops of the creamy peanut butter over the layer. Repeat until the container is full, then use a butter knife to gently swirl the peanut butter through the ice cream.

10. Freeze for at least 4 hours to firm up before serving.

Notes

Questions