Well, you know that my household goes bonkers over anything chocolate-and-peanut-butter, so this was bound to be a huge winner. I made it the same day I made the coconut poke cake, which called for only egg whites, of course leaving some unused yolks. And ice cream is the most obvious means I can think of to use up yolks, especially seeing as an egg yolk omelet just sounds so … wrong.
This ice cream is love, especially if you’re bonkers for chocolate and peanut butter together. The peanut butter bits are chunked all through the chocolate ice cream – delicious…
Recipe notes: the original recipe says to complete the churning of the chocolate ice cream, then stir spoonsfuls of the peanut butter mixture into it in the container that’s going into the freezer. That way you end up with big chunks of the peanut butter mixture. I hate doing that. I think it’s because my freezer is rather tiny, so my ice cream containers have a small footprint, which makes it nearly impossible to stir the ice cream in said container. So I let the ice cream maker do the work instead. In the last five or so minutes of churning, I dropped spoonsfuls of the peanut butter into the ice cream maker. It works, though your peanut butter chunks will be smaller. But still unmistakably there and oh so tasty. The choice is yours!
UPDATE: I made this ice cream again, and had something a tad bit funky happen. When I mixed the chocolate chips with the custard base, either the cream or the chocolate chips were too cold, and the chocolate seized up a little bit. The end result wasn’t perfectly smooth, there were teeny, tiny little chocolate flecks through the ice cream. It certainly wasn’t a big enough deal to bother us, but if you want it perfectly smooth, I would definitely recommend either making sure your chocolate and heavy cream are close to room temperature, or drop the chocolate chips in while the custard is still cooking; let them melt completely before straining the custard.
CHOCOLATE ICE CREAM:
2 ½ cups whole milk
1 cup sugar, divided
¼ cup unsweetened cocoa powder
¼ tsp salt
4 egg yolks
¾ cup heavy cream
¾ cup semisweet chocolate chips
SALTY PEANUT BUTTER CHUNKS:
½ cup smooth/creamy all natural peanut butter
1 tbs heavy cream
Healthy pinch of sea salt, like fleur de sel
Make the ice cream: in a medium saucepan, combine milk, ½ cup sugar, cocoa powder, and salt. Set over medium heat and heat until the edges just begin to bubble. While the milk mixture is heating up, combine the egg yolks and remaining ½ cup sugar in a medium bowl. Whisk vigorously until the yolks are pale yellow in color. Set aside.
Temper the egg yolks by pouring in about half a cup of the milk mixture in a slow stream, whisking constantly. Now pour the entire egg yolk mixture into the milk mixture in the saucepan, slowly, whisking constantly. Set it over medium-low heat. Stir until it’s the consistency of runny pudding and it coats the back of a wooden spoon, about 5-8 minutes. Pour through a strainer into a large bowl. Add the cream and chocolate chips and stir until they are melted and the mixture is smooth. Let it come to room temperature, stirring every so often.
When it’s cooled to room temperature, place the bowl in the refrigerator and chill thoroughly, at least 2 hours.
While the custard base is chilling, make the peanut butter chunks. In a medium bowl, whisk together the peanut butter, heavy cream, and sea salt. Cover with plastic wrap and set aside at room temperature.
When the ice cream base is thoroughly chilled, churn according to your ice cream maker’s instructions. In the last 5 minutes of churning, add in the peanut butter in small chunks with a spoon. When done churning, place the ice cream in a container and let it set up in the freezer for a couple of hours.