Chocolate Peanut Butter Ice Cream
adapted from David Lebovitz via Home Cooking with Sonya
2 cups (500ml) half-and-half
1/4 cup (25g) unsweetened cocoa powder
1/2 cup (100g) sugar
1/2 cup (130g) smooth peanut butter
1. Whisk together the half-and-half, cocoa powder, sugar, and salt in a large saucepan. Heat mixture, whisking frequently, until it comes to a full, rolling boil. It will start to foam. Remove from heat and whisk in the peanut butter, stirring until thoroughly blended.
2. Chill the mixture thoroughly, then freeze in your ice cream maker according to manufacturer's directions.
Peanut Butter Patties:
6 Tablespoons Peanut Butter, smooth or crunch
2 Tablespoons powdered sugar
1. Mix together the peanut butter and sugar in a small bowl. Line a dinner plate with wax paper. Pinch off small pieces of the peanut butter mixture, about 1/2 teaspoon each, and drop them onto the dinner plate. Once you've used all of the mix, place the plate in the freezer to freeze the patties.
2. Fold the peanut butter patties into the ice cream as you remove it from the machine.
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