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chocolate peanut butter ice cream, chocolate, peanut butter, ice cream, scoops, slow churn ice cream

Chocolate Chunk Peanut Butter Swirl Ice Cream

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  • Author: Browned Butter Blondie
  • Prep Time: 6 hours
  • Cook Time: 30 mins
  • Total Time: 6 hours 30 mins
  • Category: Slow Churned Ice Cream

Description

A decadent dark chocolate ice cream filled with rich, dark chocolate chunks and creamy, salted peanut butter swirl. Slow churned to perfection, this homemade ice cream is pure velvety bliss.

Ingredients

Scale
  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 1 cup sugar
  • 1/2 cup cocoa powder
  • 2 large eggs
  • 2 large egg yolks
  • 10 ounces bittersweet chocolate (I use 70% cocao), chopped
  • 1 tsp vanilla extract
  • 1 3/4 cups regular, smooth peanut butter
  • *Alternatively, if you prefer to use all natural peanut butter, sweeten by stirring in 1/4 cup honey and 3/4 tsp kosher salt.

Instructions

  1. In a medium sauce pan, heat milk and cream over medium heat until milk is warm and steaming, but not boiling. About 5 minutes or so.
  2. Combine sugar, cocoa, eggs and egg yolks in the bowl of a standing mixer and mix on medium until thickened. It will resemble cake batter.
  3. Measure 1 cup of hot milk mixture and slowly add to the egg/sugar mixture while mixer is on low speed. Mix until fully combined.
  4. Stir the chopped chocolate into the remaining hot milk and cream mixture.
  5. Add the egg mixture into the pan and stir to melt the chocolate.
  6. Stir until combined and then cook over medium/low heat, stirring often until the custard begins to thicken, about 10-12 minutes. The custard will begin to stick to the back of a spoon.
  7. Be cautious not to boil the mixture or leave sitting too long without stirring as the mixture will curdle.
  8. Remove from heat.
  9. Set a fine mesh strainer inside a medium bowl and set the bowl in a larger bowl filled with a combination of ice and water.
  10. Strain the custard into the bowl set inside the ice bath.
  11. Stir the vanilla into the custard.
  12. Cool to room temperature stirring often (about 30 minutes).
  13. Do not skip this step, the mixture needs to be at room temperature before refrigerating so that it does not sweat once placed in the fridge.
  14. Cover bowl with plastic wrap and refrigerate for 3 hours or overnight.
  15. In the meantime, chill your ice cream maker bowl in the freezer.
  16. Prepare peanut butter by gently stirring to loosen.
  17. Once custard has cooled, set up ice cream maker and set to ICE CREAM setting.
  18. Turn ice cream maker on and slowly pour custard through the pour spout at top of appliance while churner is on.
  19. Follow manufacturers directions and churn until ice cream is at desired consistency.
  20. Place ice cream in a medium size bowl or ice cream storage container.
  21. Add softened peanut butter in large spoonfuls and gently stir to swirl throughout the ice cream.
  22. Add chocolate chunks and stir carefully until combined.
  23. Cover with plastic wrap or lid and freeze 2 hours or until hardened.

Notes

Store ice cream in freezer tightly covered.

Find it online: https://www.brownedbutterblondie.com/chocolate-chunk-peanut-butter-ice-cream/