Chocolate Ice Cream with A Peanut Butter Ripple
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Prep time: 
Cook time: 
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Serves: 4-6
 
Ingredients
  • 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
Preparation Instructions
  1. Place the dark chocolate in a large heat proof bowl.
  2. 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.
  3. Then carefully pour the milk mixture over the chocolate in the bowl, stir until completely smooth. Set aside.
  4. 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.
  5. Then pour the custard through a strainer into the chocolate mixture. Add the vanilla.
  6. Place over a water bath and stir until room temperature and then chill in the fridge.
  7. Once the mixture is cool place in your ice cream maker and run according to the manufacturer's instructions.
  8. Combine the peanut butter with the ½ teaspoon of salt.
  9. 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.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2013/05/chocolate-ice-cream-with-a-peanut-butter-ripple/