Dark chocolate ice cream with a frozen swirl of peanut butter – timing is everything!
Ice Cream Base
Peanut butter swirl
Whisk together the sugar, cocoa powder and cornstarch in a small bowl.
Warm milk over medium heat in a medium saucepan, until warm (not boiling).
Whisk the sugar/cocoa/cornstartch mixture to the warm milk and whisk out any lumps.
Continue to heat over a medium flame until the mixture just starts to boil.
It will be thick, close to the consistency of chocolate pudding.
Pour the chocolate mixture through a fine-mesh strainer into a large bowl.
Add the heavy cream and chocolate chips to the bowl.
Stir the cream and chips into the chocolate mixture until everything melts and is a smooth consistency.
Put plastic wrap directly over the chocolate mixture – making sure it touches the mix. This keeps a thick skin from forming on your ice-cream base.
Refrigerate at least two hours, overnight if possible.
While the chocolate base is cooling, make your peanut butter swirl. You want to make the peanut butter swirl the same day you will be churning your ice cream.
In a small bowl, whisk together the peanut butter, heavy cream and salt. I like to put the peanut butter mixture in a pastry bag with a wide tip – makes it easier to swirl it in the ice cream later.
When your chocolate mixture is completely cool, churn it according to your ice cream makers instructions.
When completely churned, pipe the peanut butter mixture by squeezing it in the ice cream maker as it churns the chocolate ice cream.
Be careful not to let it churn too much so you don’t completely incorporate the peanut butter, but have thick swirls of it running through the ice cream.
Cover and freeze for several hours before serving.
I use dark cocoa powder in this because I love, love, love dark chocolate. You can use regular cocoa powder if you don’t like it quite as dark.
Keywords: ice cream, chocolate, peanut butter, frozen desert