On the outside, my mom and I look nothing alike. She’s an olive-skinned, dark-haired Italian, while I’m the spitting image of my dad’s sisters with my light skin, light brown hair and green eyes. Personality wise, we’re not such a match either. I tend to be pretty outspoken, while she is much more reserved. I’m anal-retentive (sometimess a little too much), and she has much more of a carefree attitude. However, we do share at least one thing in common – we both LOVE ice cream. (Oh, and wine!)
When I asked my mom what she would like for Mother’s Day dessert, her only request was homemade ice cream. My mom, like a lot of people, is a huge fan of anything with chocolate and peanut butter, so this chocolate peanut butter cup ice cream was an easy choice. I made another version of peanut butter cup ice cream last summer, but I wanted to try a version with a chocolate base.
The chocolate ice cream itself is probably the best chocolate ice cream that I’ve ever had. It is rich, super creamy, and packed with tons of chocolate flavor. The peanut butter filling is to die for, and I may or may not have licked the bowl clean while making the ice cream. It’s that good. It would be great on its own as a sundae topping, swirled into brownies, or just umm, eaten with a spoon. Chunks of peanut butter cups swirled into the ice cream finish off this trifecta of flavors. (Just be sure to sample the peanut butter cups before making the ice cream, ya know, just to make sure they’re not poisonous.) You’ll definitely find this ice cream churning in my ice cream maker again before summer is over.
Chocolate Peanut Butter Cup Ice Cream
Yields: 1 quart
For the ice cream:
2 cups heavy cream
3 tablespoons unsweetened Dutch-process cocoa powder
5 ounces bittersweet or semisweet chocolate
1 cup whole milk
¾ cup granulated sugar
Pinch of salt
5 large egg yolks
½ teaspoon vanilla extract
20 regular-size peanut butter cups, chopped
For the peanut butter swirl:
½ cup peanut butter
½ cup heavy whipping cream
¼ cup light brown sugar
2 tablespoons light corn syrup
Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.
Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolk. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (170°F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.
While the custard cools, make the peanut butter swirl. Combine the peanut butter, whipping cream, corn syrup, and the brown sugar in a small saucepan. Heat over low heat, stirring, until smooth and sugar is dissolved. Transfer to an airtight container.
Chill both the custard and the peanut butter swirl thoroughly, at least 8 hours.
Freeze the custard mixture in your ice cream maker according to the manufacturer’s instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.) During the last two minutes, add in the chopped peanut butter cups. When packing the ice cream into its container, alternate layers of the ice cream and peanut butter swirl, ending with the ice cream.
Source: Brown Eyed Baker