June 7th is National Chocolate Ice Cream Day!
I love making homemade ice cream! That is a good thing, because I also love eating ice cream! Sadly, it doesn’t matter what time of year it is- I will eat ice cream! Trying to eat it quickly on a hot, summer day, so that it doesn’t melt, or underneath an electric blanket in the wintertime!
When I was a little girl, I wasn’t allowed to get ice cream cones. I didn’t eat the ice cream fast enough and it would drip all over! I’m sure you have all seen that little kid with ice cream dripping down their hands and the front of their shirts! My dad would have to hurry up and finish his ice cream, just so he could help me with mine! Well, that only happened a couple times, and then the ice cream cones stopped! Everything came in a cup. I am still a slow ice cream eater, so if I want a cone (rare, but it happens!), I ask for a cup also!
I have made this chocolate ice cream before (before the blog!) and I really like the taste of it. However, I like “stuff” in my ice cream, so I decided to put a peanut butter swirl in it! Ok, I have to tell you that the ice cream is really good, as is. I just can’t leave well enough alone. I top my ice cream with chocolate syrup and mini peanut butter cups. Clearly I have ice cream issues!
Ice Cream Base:
2 1/2 cups half and half
1 1/2 cups heavy cream
1/2 cup cocoa powder
7 egg yolks
1 1/3 cups sugar
2 teaspoons pure vanilla extract
Peanut Butter Swirl:
1/2 cup peanut butter
1/2 cup heavy cream
2 tablespoons corn syrup
2 tablespoons light brown sugar
In a medium-sized saucepan, whisk together the heavy cream, half and half, and cocoa powder. Bring to a simmer over medium heat.
In a large mixing bowl, whisk together the egg yolks and sugar, until the mixture is a light yellow (about 3 minutes).
Once the cream mixture comes to a simmer, pour 1/3 into the egg yolk/sugar mixture and whisk quickly to combine. Repeat this step 2 more times, until all the cream has been incorporated into the sugar mixture. Pour this combined mixture back into the saucepan. Over medium-low heat, stirring slowly and continuously, let the mixture come up to 175 degrees (using a candy thermometer). Once the ice cream base has come up to temperature, remove from the heat and strain into a heat-safe bowl. Let cool to room temperature, then stir in the vanilla extract, cover and refrigerate for at least 4 hours.
To make the peanut butter swirl: In a small saucepan over medium-low heat, combine the peanut butter, heavy cream, corn syrup, and brown sugar. Whisk or stir until the mixture is smooth and the sugar is dissolved (this will only take a few minutes). Remove from the heat, spoon into a heat-safe bowl, and let cool to room temperature.
After 4 hours, process the ice cream according to your ice cream machine manufacturers instructions. Once the ice cream is ready, scoop (or pour- the ice cream should be a thick milkshake consistency) into a freezer-safe container, layering with the peanut butter swirl. Cover and freeze for 4 hours. Serve and enjoy!
*Notes: I don’t fill my ice cream machine’s canister the whole way- I only like to fill it 1/2 full, so I did my ice cream in 2 batches (and only added half of the peanut butter swirl to each batch).
Made with love, not calories!