The first time I made this ice cream earlier this summer, Pops and K.C. said it was my best homemade ice cream ever. The texture on this one is unbelievably smooth and cream. Unfortunately, I did not write down the recipe and was concerned about making it another time in case I didn't make it just the way I did that first time. I was afraid I'd fail to live up to those standards.
When my parents were coming to town, I decided I wanted to make three different kinds of homemade ice cream for them to try. Since this was such a success I decided to pull up my big girl panties and try it again. SUCCESS. This time I stirred in pieces of Reese's peanut butter cups. See the note at the bottom of the recipe to find out how I made it that first time. That is the way we like it best.
Chocolate Peanut Butter Ice Cream
1 1/4 cup cocoa powder
2 T chocolate syrup (optional)
3 cups whipping cream
1 1/2 cups milk
1/4 cup creamy peanut butter
10 miniature Reese's Peanut Butter Cups, halved (optional)
You know the routine:
- Whip eggs. Add sugar, then cocoa, then chocolate syrup a little at a time.
- Whisk in cream and milk.
- Freeze in ice cream maker. (MiMi loves her Kitchenaid ice cream maker attachment)
- When done churning, swirl in peanut butter. If using them, stir in peanut butter cups and freeze until ready to eat.
Note: Another fun thing to do is put wax paper on a plate and put little bits of the peanut butter (about the size of a small gumball) onto it. Stick the plate in the freezer while you make the ice cream. Stir those peanut butter bits in during the last minute of churning. I did not use the candy when I made it this way, but you surely could.
Another chocolate and peanut butter favorite: