What better way to celebrate the end of August than eating our way through David Lebovitz's book of ice cream, The Perfect Scoop.
This time it was Chocolate-Peanut Butter. The stuff was so addictive I had none left for a photo-op. In fact Izzy only managed to get in a small cupful, for as he slept I kept stealing spoonfuls of it until it was all gone. I do not regret finishing the batch because Izzy deemed it "To peanuty". True that I would have preferred swirling in the peanut butter instead of blending it so I might try it that way next time
However you decide to make it, the results are sure to please. Not only that but you might have all of the ingredients you need in the house so you can satisfy your craving right away!
Chocolate Peanut Butter Ice Cream (from The Perfect Scoop, by David Lebovitz)
2 cups half-and-half
¼ cup unsweetened Dutch-process cocoa powder
½ cup sugar
Pinch of salt
½ cup smooth peanut butter
Whisk together the half-and-half, cocoa powder, sugar, and salt in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from the heat and whisk in the peanut butter, stirring until thoroughly blended.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.