Dark Chocolate Peanut Butter Ice Cream Recipe
- 2 oz. unsweetened chocolate
- 1/3 cup dutch-process cocoa powder
- 1 & 1/2 cups milk
- 2 eggs
- 1 cup sugar
- 1 cup heavy cream
- 1 tsp. vanilla
- 1/2 cup smooth peanut butter
(This ice cream is made with uncooked eggs, so if you feel uneasy about that or are serving to someone with a compromised immune system, try using pasteurized eggs.)
Using a double boiler or a heatproof bowl over a pot, melt the unsweetened chocolate over simmering (not boiling) water. Gradually add the cocoa; the mixture may clump up in the whisk. Slowly pour in the milk, whisking with the chocolate mixture until combined and smooth. Remove from heat and let cool several minutes.
Use the wire whisk attachment for your KitchenAid stand mixer to whisk the eggs until light and fluffy, 1-2 minutes. Add the sugar, a little at a time, whisking constantly. Once all the sugar has been added, whisk 1 minute more. Add the cream and vanilla, then whisk to combine.
Pour the chocolate mixture into the cream mixture and stir. Cover and refrigerate a few hours or overnight.
Before transferring to an ice cream maker, remove 1 cup of the mixture into a separate bowl and whisk in the peanut butter until smooth.
Add this back into the main mixture and stir, then pour it into your KitchenAid stand mixer ice cream maker accessory and process as recommended in directions included with set. Once the freezing cycle finishes, transfer to a freezer-safe container and freeze a few hours to firm up.
From Bake at 350