Peanut Butter Ice Cream with Really Dark Chocolate Chunks and Chili Honey Swirl
Stocking up on groceries this morning and hubby asked for peanut butter; the small peanut butter; the kind you can’t get in your cute little corner market. But they had nice large jars of creamy JIF and today’s inspiration was shelled.
So, I went through several recipes. No cook, PB swirl, some that looked too sweet for my taste and I landed on this:
1 cup cream
2 cups milk
3/4 cup peanut butter
scant 1/2 cup sugar
pinch salt
2 egg yolks
2-3 tablespoons chili infused honey
4 ounces really dark bittersweet chocolate
- Put cream, milk, peanut butter, sugar, and salt in a saucepan; turn heat on medium and stir to mix together. The heat will help with the mixing if you can be patient. Once mixed and warming, reduce heat to a good simmer and whisk in egg yolks. Stir over heat until a light custard forms. Put in a container, cover with saran and chill.
- Churn in ice cream maker. When mostly done, add chopped chocolate and continue to churn for a minute to mix in. Put in a container to harden in freezer.
- While hardening, swirl in the honey and finish the hardening.
These photos show pre and post-swirl, will do one more time in about 40 minutes. Nutty.
In case you’re wondering, there are at least 5 things of ice cream in the freezer. Having a little party tonight! And, for your viewing enjoyment, a little snap of my dog’s girlfriend.