Chocolate Peanut Butter Swirl Ice Cream
Chocolate Peanut Butter Swirl Ice Cream takes roughly 45 minutes from beginning to end. One portion of this dish contains about 14g of protein, 54g of fat, and a total of 821 calories. This recipe serves 3 and costs $3.11 per serving. It works well as a rather expensive side dish. It is perfect for Summer. Several people made this recipe, and 1028 would say it hit the spot. It is brought to you by Naturally Ella. A mixture of heavy cream, semi-sweet chocolate, milk, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free diet. With a spoonacular score of 52%, this dish is solid. If you like this recipe, you might also like recipes such as Chocolate Fudge Swirl Peanut Butter Ice Cream, Chocolate Peanut Butter Swirl Fudge Brownie Ice Cream, and Dairy-Free Peanut Butter Chocolate Swirl Coconut Milk Ice Cream.
Servings: 3
Ingredients:
3 tablespoons natural cocoa powder
¼ cup natural creamy peanut butter*
3 large egg yolks
1 cup heavy cream
1 tablespoon honey
1 cup 2% milk
3 tablespoons semi-sweet chopped chocolate
¾ cup sugar
1 vanilla bean
Equipment:
whisk
pot
wooden spoon
pastry bag
microwave
Cooking instruction summary:
Combine heavy cream and milk in a medium pot. Bring to a simmer and turn off heat.While milk is heating, whisk together egg yolks and sugar until eggs are lighter in color and combined with the sugar. Whisk in cocoa powder.Pour milk in a light steady stream in egg mixture while whisking constantly. Once all milk has been incorporated with the egg mixture, return to the pot and heat over medium low heat.Continue to heat until custard base has thickened slightly and would coat the back of a wooden spoon. Remove from heat, pour into a container with chocolate chips and vanilla. Let sit for 5 minutes then stir in melted chocolate. Let cool in refrigerator.Next, freeze according to machine’s instructions. While ice cream churns, stir together peanut butter and honey, then heat either in the microwave or in a small pot, until soft.When ice cream has thickened, scoop out into your storage container. Using a bag with the end cut off or a pastry bag with a small round tip, swirl peanut butter into ice cream.*Place in freezer until ice cream has hardened.
Step by step:
1. Combine heavy cream and milk in a medium pot. Bring to a simmer and turn off heat.While milk is heating, whisk together egg yolks and sugar until eggs are lighter in color and combined with the sugar.
2. Whisk in cocoa powder.
3. Pour milk in a light steady stream in egg mixture while whisking constantly. Once all milk has been incorporated with the egg mixture, return to the pot and heat over medium low heat.Continue to heat until custard base has thickened slightly and would coat the back of a wooden spoon.
4. Remove from heat, pour into a container with chocolate chips and vanilla.
5. Let sit for 5 minutes then stir in melted chocolate.
6. Let cool in refrigerator.Next, freeze according to machine’s instructions. While ice cream churns, stir together peanut butter and honey, then heat either in the microwave or in a small pot, until soft.When ice cream has thickened, scoop out into your storage container. Using a bag with the end cut off or a pastry bag with a small round tip, swirl peanut butter into ice cream.*
7. Place in freezer until ice cream has hardened.
Nutrition Information:
covered percent of daily need
