We used to live in Ohio when we first started having kids and there was this crazy, awesome Jersey farm out there called Young’s Dairy. Where you could go and pet the farm animals, feed the goats (who, let’s face it, where probably the happiest goats on the face of the planet since goats LOVE to be fed) and you could buy jersey milk, cream and of course: ice cream.
They had the best ice cream there and the best flavor of all of their amazing ice cream (in my opinion) is the Chocolate Peanut Butter.
Ever since moving away, I have dreamed of that ice cream. You see, ice cream is my favorite food group. I love cake and tiramisu and creme brûlée, but ice cream…. that is my true love.
Young’s Chocolate Peanut Butter ice cream was different than most, they had this dark and incredibly creamy (Jersey milk – is SOooo deliciously creamy) chocolate ice cream and this peanut butter swirl that ran through it that was never frozen. I don’t know why but I LOVED that.
My sister-in-law, Andrea (who was just my friend at the time – it works incredibly well to get your brother-in-law to marry one of your best friends because then you get to see each other at family get togethers 🙂 ), used to load up my kids and go get ice cream on a regular basis. It’s a must in humid Ohio summers.
There is not enough ice cream in the world to make me love humid summers. Although they have a lot of nice pools there, which I appreciate.
But I’ll take the dry mountain summers any day.
So long as I can have chocolate peanut butter ice cream.
Which I can now 🙂
Because I have recreated Young’s Dairy’s Chocolate Peanut Butter Ice Cream. Andrea is going to die.
I have an abundance of goat milk these days with having 2 dairy goats in full ‘bloom’ shall we say? So I’ve been making lots of cheese and ice cream, so I made this without the added cream that was in the original recipe but I will not both options and you can choose what you prefer. The version I did, without the cream is more like a gelato and is still ridiculously creamy and delicious (this is for my fellow dairy goat owners!) if you have to use store bought milk I would recommend using the cream and milk version unless you are going for low fat then you could use store bought whole milk. I know you are thinking, how is that low fat? Don’t worry, it’ll taste better, it’s lower fat than using the cream and new studies are showing: low fat is bad for you. So I’m keeping you healthy here.
- 3 cups whole milk (I use fresh, raw goat milk)
- ¼ cup cocoa powder
- 4oz dark chocolate, chopped
- ½ + ⅛ cup granulated sugar
- pinch of salt
- 6 egg yolks
- ½ teaspoon vanilla extract
- ⅓ cup natural peanut butter
- ½ teaspoon sea salt
- Place the dark chocolate in a large heat proof bowl.
- In a medium sauce pan over medium heat, combine 1 cup milk and the cocoa powder. Stir until completely combined and then simmer for 30 seconds.
- Then carefully pour the milk mixture over the chocolate in the bowl, stir until completely smooth. Set aside.
- Using the same saucepan, warm the remaining milk, sugar and salt. In another mixing bowl, whisk the egg yolks until thick and pale. Slllooooowly drizzle the hot milk mixture into the eggs, whisking the entire time, until about ⅓ of the milk is in with the eggs. Then slowly pour the egg mixture back into the pan with the remaining milk. Place the saucepan over medium heat and stir with a spoon until it is thick and bubbly. It should coat the back of the spoon.
- Then pour the custard through a strainer into the chocolate mixture. Add the vanilla.
- Place over a water bath and stir until room temperature and then chill in the fridge.
- Once the mixture is cool place in your ice cream maker and run according to the manufacturer's instructions.
- Combine the peanut butter with the ½ teaspoon of salt.
- Once the ice cream is done churning, pour into a container to freeze in and drizzle the peanut butter over the ice cream and then use a knife to swirl it into the ice cream. You can certainly dive in right now or you can finish freezing it and enjoy it the next day. Either way, you are going to love this ice cream.
Thanks for the original recipe: http://inthelittleredhouse.blogspot.com