Chocolate Peanut Butter Ice Cream Recipe

Ingredients

• 7 oz. dark chocolate, chopped
• 3 oz. milk chocolate, chopped
• 4 tbsp cocoa powder
• 1 tsp salt
• 4 1/2 tbsp non-fat milk powder
• 1 cup plus 2 tbsp granulated sugar
• 1 cup plus 2 tbsp heavy cream
• 3 1/2 cups whole milk
• 1/3 cup glucose syrup
• 2 tsp xanthan gum
• 1 cup creamy peanut butter
• 1/4 cup coconut oil
• 1 1/4 tsp salt

Instructions

1. 1

   Add the dark chocolate, milk chocolate, cocoa powder,...: Add the dark chocolate, milk chocolate, cocoa powder, and salt to a metal or glass bowl and nest it over a pan of simmering water. Melt the chocolate, stirring occasionally, until smooth. Remove the bowl from the pan of simmering water and set aside.

2. 2

   In a small bowl, stir together the milk...: In a small bowl, stir together the milk powder and sugar.

3. 3

   Add the cream, milk, and glucose syrup to...: Add the cream, milk, and glucose syrup to a medium sized heavy bottom sauce pan and cook, whisking occasionally with a wire whisk, until the mixture comes to a full rolling boil.

4. 4

   Pour the milk powder mixture into the sauce...: Pour the milk powder mixture into the sauce pan and whisk to combine. Reduce the heat to a low, simmer and cook for an additional two minutes, whisking constantly. Remove from the heat.

5. 5

   Pour about 1/3 of the hot milk mixture...: Pour about 1/3 of the hot milk mixture into the melted chocolate, whisking until smooth. Gradually add the remaining milk in two or three additions, whisking to incorporate completely with each addition.

6. 6

   Fill a large bowl two-thirds full with ice...: Fill a large bowl two-thirds full with ice and a little water. Nest the bowl with your ice cream base into this ice bath and let it sit at room temperature, stirring occasionally until it's cool to the touch.

7. 7

   Pour the ice cream base into a blender,...: Pour the ice cream base into a blender, add the xanthan gum and blend on medium speed to combine.

8. 8

   Strain the mixture through a fine mesh sieve,...: Strain the mixture through a fine mesh sieve, cover and refrigerate for at least 4 hours, or preferably overnight.

9. 9

   Add the peanut butter, coconut oil and salt...: Add the peanut butter, coconut oil and salt to a medium size heat proof bowl and place the bowl over a pan of simmering water. Stir the mixture until melted and smooth. Remove the bowl from the simmering water and let cool to room temperature. Store in an airtight container at room temperature until ready to use.

10. 10

    Pour the chilled ice cream base into an...: Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer's instructions. The ice cream is ready when it's the consistency of soft serve ice cream. Scoop about 1/3 of the ice cream into a container and drizzle with about 1/2 of the peanut butter. Layer another third of the ice cream over the peanut butter and drizzle with the remaining peanut butter. Top with the remaining chocolate ice cream and smooth the top. Cover tightly and freeze until it hardens completely, around 4 hours.