Belgian chocolate peanut butter ice cream

Original blog post

Recipe source: KitchenAid manual

Time required: 2 days (1.5 hours of actual work and overnight chilling)

Tools required:

  • Nemo the KitchenAid
  • ice cream attachment
  • strainer


  • 2 C heavy cream, divided
  • 60 g semi-sweet chocolate (2 oz)
  • 60 g unsweetened chocolate (2 oz)
  • 2 C half and half
  • 1 C granulated white sugar
  • ⅓ C cocoa
  • 8 egg yolks
  • 4 TSP vanilla extract
  • ⅛ TSP salt
  • 184 g milk chocolate (6.2 oz)
  • 1 C peanut butter cup pieaces


  1. Chop the chocolate with a serrated blade, weigh it out and set aside. (The milk chocolate needs to be kept separate, but the semi-sweet and unsweetened can be put in the same bowl.)
  2. Using a double boiler on low, heat ½ C of the heavy cream, with the semi-sweet and unsweetened chocolate. Stir often and once chocolate has melted smoothly, remove from heat.
  3. In a different sauce pan on medium, heat the half and half to steaming. Remove from heat.
  4. In a small bowl combine sugar and cocoa. Set aside.
  5. In mixer combine egg yolks and sugar/cocoa mix, beat til blended.Gradually temper in the warm chocolate/cream mixture into the yolks.
  6. Strain the warm half and half into the yolks. Beat on low until thoroughly combined.
  7. Return mixture to sauce pan, heat to scalding (do not boil).
  8. Remove from heat, and stir in the remaining 1½ C of heavy cream into the hot mixture.
  9. Cover and chill at least 8 hours.
  10. The next day, place frozen ice cream bowl in mixer, assemble dasher, and start the mixer.
  11. Pour in chilled mixture, all at once, and beat on speed 1 for 10-15 minutes.
  12. When 30 seconds remain, add milk chocolate, and peanut butter chips.
  13. Transfer to tupperware container and freeze at least 2 hours.
  14. Let stand 10 minutes before scooping.

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