Original blog post: https://spatulagoddess.com/2012/10/08/belgian-chocolate-peanut-butter-ice-cream/
Recipe source: KitchenAid manual
Time required: 2 days (1.5 hours of actual work and overnight chilling)
- Nemo the KitchenAid
- ice cream attachment
- 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
- 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.)
- 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.
- In a different sauce pan on medium, heat the half and half to steaming. Remove from heat.
- In a small bowl combine sugar and cocoa. Set aside.
- In mixer combine egg yolks and sugar/cocoa mix, beat til blended.Gradually temper in the warm chocolate/cream mixture into the yolks.
- Strain the warm half and half into the yolks. Beat on low until thoroughly combined.
- Return mixture to sauce pan, heat to scalding (do not boil).
- Remove from heat, and stir in the remaining 1½ C of heavy cream into the hot mixture.
- Cover and chill at least 8 hours.
- The next day, place frozen ice cream bowl in mixer, assemble dasher, and start the mixer.
- Pour in chilled mixture, all at once, and beat on speed 1 for 10-15 minutes.
- When 30 seconds remain, add milk chocolate, and peanut butter chips.
- Transfer to tupperware container and freeze at least 2 hours.
- Let stand 10 minutes before scooping.