Friday, February 7, 2014
One of my fond childhood memories is making ice cream using snow for the crushed ice to pack the ice cream maker.
Maybe it is crazy to make ice cream in the middle of the winter, but I actually remember making ice cream more often in the winter than the summer. Whether it is because we had more leisure time in the winter, or because of the availability of snow, I don't know but regardless, I enjoy ice cream any time of the year.
Last week I realized that my children would not remember ever making ice cream with snow. And since we have been getting more snow than usual this year, why not take the opportunity to churn some ice cream? Plus it was an excuse to try out another chocolate peanut butter recipe in my files. In this recipe, a dark chocolate pudding is made, frozen in an ice cream churn, then a ribbon of peanut butter is stirred into the ice cream. Yum!
It was an interesting contrast. In one side of the room, children were reading by the light of the fire,
and on the other side of the room, a bucket of snow was freezing our ice cream.
It seemed to take a while for the ice cream to stiffen up. Maybe the snow wasn't doing a good job in freezing it. Or maybe the pudding just doesn't freeze hard in a churn.
We were tired of waiting for it and decided to eat the ice cream in a soft churn state. Delicious. The leftovers we placed in the freezer and the next day it was the perfect ice cream consistency. Probably next time we should churn and allow it to freeze solid in the freezer before eating. Though I doubt we will have enough self-control to wait that long.
This ice cream is very rich and our family of six made it last for three servings. You could halve the recipe, but while you are in the mess, why not make enough to enjoy for a while - or invite a friend to join you! Give me a shout when this ice cream is in your churn and I'll be over!
Double Chocolate Peanut Butter Ice Cream
adapted from Joy the Baker
5 cups whole milk
1 3/4 cup sugar
2/3 cup cocoa powder
1/2 tsp salt
6 T cornstarch
1 cup heavy whipping cream
1 cup semi sweet chocolate chips
1 cup peanut butter
In sauce pan over medium heat, stir together 4 cups of milk, sugar, cocoa, and salt. Heat until milk starts to steam but not boil. In another bowl, stir 1 cup of milk and cornstarch until smooth. Add cornstarch mixture to heated milk and bring to a low boil. Cook until thickened, stirring well. It will look like chocolate pudding. Place mixture in a bowl.
Heat cream in pan until hot. Remove from heat and add chocolate chips. Allow to melt then stir until smooth. Stir cream and chocolate mixture into cooling pudding. Cover and place in fridge until cool.
After cooling, place in ice cream maker and follow instructions to churn ice cream. Once it has chilled and thickened, remove ice cream from churn. Slightly heat peanut butter to more easily stir. Fold peanut butter into ice cream. Do not over mix so that there is ribbons of peanut butter through out the ice cream. Cover and freeze until solid.