We had some other things we were going to talk about before we got to this. Things like my favorite summer snack and going to the farmer’s market. But I made this ice cream the other day and it was obvious right away that we were going to drop all of that for the time being because y’all, if you have not yet found your go-to summer ice cream, let me just inform you that this is it.
And I don’t just mean your go-to homemade ice cream. I mean you go-to ice cream, period. Because of all the ice creams I have ever had in my life (let’s not even start counting), this is some of the creamiest, richest, most luxurious ice cream I have ever ever had.
It is also some of the simplest ice cream I’ve ever made. Well, not quite as simple as the time at summer camp when we poured cream and sugar and vanilla into plastic bags placed inside larger plastic bags of ice and shook them until there was ice cream we could eat straight out of the bag with plastic spoons. But then again, that wasn’t quite as delicious as this ice cream. But, in the family of ice cream maker ice creams, this has got to be the simplest. Four ingredients (no eggs!) heated to a boil, and then peanut butter stirred in to thicken it up and make it so amazingly creamy.
And really I’m not usually a believer in recipes with only cocoa powder as their source of chocolate. Usually I think we need to add some melted chocolate in because only cocoa powder usually doesn’t provide enough richness for me. But this lacks nothing. Really. It is almost even, and I can’t believe these words are being typed my own fingers, too rich.
I could go on and on about how wonderful this ice cream is. But considering this is both chocolate and peanut butter, you probably don’t need me to say much else. So just remember that next week is the Fourth of July, and in my opinion this is exactly what you need to make.
Chocolate Peanut Butter Ice Cream
from The Perfect Scoop by David Lebovitz
Prep Time: 5 minutes
Wait Time: 1 hour 20 minutes
Cook Time: 10 minutes
Freeze Time: 20 minutes (depends on your ice cream maker)
Makes 1 quart (enough for 4-6 people)
2 cups half and half
1/4 cup unsweetened, dutch process cocoa powder
1/2 cup granulated sugar
Pinch of salt
1/2 cup creamy peanut butter
1. In a large saucepan, whisk together half and half, cocoa powder, sugar, and salt. Heat over medium heat until it reaches a full boil, whisking often.
2. Remove from heat and whisk in the peanut butter until thoroughly blended.
3. Chill the mixture thoroughly in the fridge, at least 1 hour.
4. Freeze the mixture in your ice cream maker, according to your ice cream maker’s instructions. Then store in the freezer until ready to serve. Remove from freezer 20 minutes before serving to allow it to soften a bit.