Frozen Chocolate Custard with Peanut Butter Ripple
yield: 1 quart
Ingredients:
4 egg yolks
1/2 cup granulated sugar
1 cup whole milk
1 cup heavy whipping cream
1 TBSP Pure Vanilla Extract
1 cup Ghirardelli Milk Chocolate chips
1/4 cup Cocoa Powder
1/2 cup peanut butter
Dash of salt
Add egg yolks, sugar, salt, and Cocoa Powder to a medium saucepan and whisk until fluffy and well combined. Whisk in the milk. Cook, whisking frequently over Medium-Low heat until it reaches 165º F, but do not allow it to come to a boil. If you don't have a food thermometer you can check doneness by dipping a spoon in the mixture. The custard should be thick enough to coat the back of a spoon and leave a clear line if you run your finger down it. As soon as it reaches the correct temperature, remove it from the heat and stir in Vanilla and Chocolate Chips. Whisk until chocolate is completely melted, then pour through a fine mesh strainer into an air tight container. Store in the refrigerator until it chills to 65º F (about 3-4 hours, or overnight). The longer the custard base chills, the creamier your ice cream will be!
Once the custard base is ready, stir in the heavy cream and pour it into your ice cream maker and process according to your ice cream maker’s instructions.
Meanwhile, place peanut butter in a microwave safe dish and microwave on high for 30 seconds.
Scoop half of the frozen custard into a container or bread pan and smooth out. Drizzle with half of peanut butter. Spread the rest of the custard onto the top and drizzle with remaining peanut butter. Use a butter knife to swirl the peanut butter into the custard.
Cover and freeze overnight or a minimum of 4 hours. Scoop and enjoy!
Comments