©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Chocolate Peanut Butter Ice cream

3/4 cup whole milk
1/2 cup sugar
1 1/2 tablespoons flour
1/8 teaspoon salt
1 large egg, beaten
6 tablespoons chocolate peanut butter
1 1/2 cups light cream
1/2 cup heavy cream
1 teaspoon pure vanilla extract

In a heavy saucepan, over medium heat, whisk together the first four ingredients, and cook, stirring constantly, until thickened. Turn off heat.

Using a a tablespoon, add about 2 tablespoons of the milk mixture into beaten egg, whisking egg mixture constantly as the hot liquid is added to prevent the egg from scrambling.

Whisking milk mixture constantly, pour egg mixture back into the pot in a very slow, thin stream. When egg is completely whisked in, turn heat back on, to medium and cook for a few minutes.

Place the chocolate peanut butter in the milk/egg mixture. Mix well, and let cool for a few minutes.

Whisk in the creams and vanilla until well blended.

Place mixture into a clean bowl, cover and refrigerate for at least 3 hours. When mixture is completely cooled churn in your ice cream maker according to their directions.

After that, I like to put into the snack size Gladware containers to hard freeze.

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