Jul.
21

Another ice cream recipe?  Oh yeah… another ice cream recipe!  This one is rich, full-flavored and not for the faint of heart.  While it might have been said a time or two that I’m not a huge fan of chocolate, there are a couple of chocolate recipes that are good enough to make me change my mind.  One is the Black Magic chocolate cake and the other is this adaptation of the chocolate ice cream recipe from David Lebovitz.  Though I may not be a chocoholic and can’t honestly say that love chocolate… I do love THIS chocolate ice cream!

With temperatures consistently staying above 103°F lately, I’ve had plenty of opportunity to make ice cream lately.  Typically I won’t invest the time or energy to make a custard-base but I’d heard so many incredible things about this recipe that I felt I had no choice.  If I was going to make a premium-level chocolate ice cream, I was going to make a premium-level chocolate ice cream :)  Looking at the list of ingredients, if the amount of cream doesn’t get you, the number of egg-yolks probably will.

I can say this recipe is rather forgiving which is something I did not expect.  The final step in creating the custard is bringing it to 170°F.  When my custard reached 170°F, it did not look thick enough.  Over the next 15 seconds I thought about what to do and of course I made the decision to continue heating it.  WRONG ANSWER!!!  It went from looking “not thick enough” at 170°F to ohmygawd-it’s-curdling in the blink of an eye.  Removing it from the heat did nothing since the pot was extremely hot and the curdling continued.  Attempting to pour it thru a fine mesh sieve at this point was rather ridiculous… though I did give it The Ol’ College Try.  The straining wasn’t happening.  It just Was. Not. Happening.  Being unwilling to throw in the towel I just added the rather curdled custard and kept on going hoping… and praying… it would still turn out okay.  And ya know what?  It did!  Surprisingly the mixture smoothed out and the ice cream was fantastic.  Keep in mind I do not recommend making my mistake!  Instead, be mindful of the temperature of your custard and remove it from the heat when it reaches at most 170°F.  As I learned,  it will continue to thicken even after you remove the pot from the stove ;)

After all is said and done, this is an amazing chocolate ice cream.  DH didn’t want “just” chocolate ice cream so at his urging I added the peanut butter chips.  And I’m glad I did because the chocolate is soooooo incredibly rich that the occasional peanut butter chip was a welcome treat and added a nice level of complexity to the overall flavor of the ice cream itself.  I needed a tall glass of ice cold water with this one! LOL.  It’s rich… very rich… and tailor made for a serious chocoholic.  Even if you’re not a chocoholic I am confident this chocolate ice cream will win you over!!!

Make this recipe a keeper!

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Chocolate Peanut Butter Chip Ice Cream

adapted from David Lebovitz

Makes about 1½ quarts

Ingredients

3 cups heavy cream
4½ tablespoons unsweetened Dutch-process cocoa powder
4 ounces bittersweet chocolate, chopped
3½ ounces semisweet chocolate, chopped
1½ cup whole milk
1 cup granulated sugar
Pinch of salt
7 large egg yolks
¾ teaspoon vanilla extract
¾ cup peanut butter baking chips

Method
1. Warm  half of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining  cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.

2. Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolk. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

3. Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (170°F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.

4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s
instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.) With about 10 minutes remaining in the churning cycle, add the peanut butter chips and continue churning until considered done by the manufacturer’s instructions.

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13 Responses to "Chocolate Peanut Butter Chip Ice Cream"

  1. Memoria says:

    Wow! That’s a lot of egg yolks! I have a favorite chocolate ice cream that is just as creamy that requires only 4 yolks; however, it requires less chocolate. Maybe the smaller of amount eggs will cause it not to curdle as fast? haha I don’t know.

    I understand what you went through; it happened to me once. From now on, as soon as the custard coats my wooden spoon pretty well, I turn off the heat. I love making the custard. I’m going to try making this ice cream with fewer egg yolks. YUM!

    • Em says:

      Keep in mind the quantity of ice cream this makes… one-and-a-half quarts. The original recipe as written was for one quart and it had 5 eggs. You can’t quite make 50% more of a recipe without using 50% more of the ingredients, right? :)

  2. Maybe says:

    You were right : 7 egg yolks seems way too much !! But I think I’m gonna try this recipe anyway :o) Or maybe your honey-peach one…

    • Em says:

      This makes one-and-a-half quarts. The original recipe as written was for one quart and it had 5 eggs. If you make 50% more of a recipe you need 50% more of the ingredients :)

  3. Jamie says:

    This looks super delicious, but holy eggs! We must have hit up Pier 1 at the same time because we are napkin twins!

    • Em says:

      Well, ya can’t say I didn’t warn ya about the eggs. The original David Lebovitz recipe used 5 eggs… for only ONE quart of ice cream. Since one quart is such a small amount in my ice cream maker I made 1.5x the original recipe. Now I’m stuck though… totally out of eggs! LOL

  4. Laura says:

    Looks lucious! Wonderful choice of flavors. This is definitely going on my to make list now that I have an ice cream maker. Too bad the friend who gave it to me (and I promised to pay back in ice cream) hates chocolate. :P

  5. mary says:

    this icecream looks more than delicious , i could eat it all on my own!

  6. ingrid says:

    That’s really saying something when you don’t care for chocolate and yet you love this ice cream.

    Btw, in my experience with ice cream custard the custard must be cooked to 160 degrees to be “safe” and no more than 190 degrees (I don’t suggest going that high.) I never go by “leaves a trail on the back of the wooden spoon” trick as it never seems to be thick enough for me at that temp. Also, I don’t think ice cream custard needs to be pudding thick (mine aren’t and the ice cream is still rich and creamy.) To halt the cooking process after reaching temp you can remove your pan from the stove and set it into a bowl of ice water. I usually set up two bowls one nestled inside of the other and pour my custard into the top one which is sitting inside the one with ice water. (I’m leering of putting my hot pans in icy cold water.) Sorry to be long winded and hope that helps (& made sense).
    ~ingrid

  7. Tracey says:

    Your ice cream looks terrific! Wow, 7 egg yolks though? I have a huge collection of egg whites in my freezer from all the ice cream I’ve been making so I need to use some of them up before I can try this one :)

  8. melodyk99 says:

    Sounds delicious. I’ve been on an ice cream making marathon. I must try this one too. Isn’t David Lebovitz a freakin genius?

  9. Theresa says:

    Are you reading my mind?? I made chocolate PB ice cream over the weekend and am getting ready to make and photograph another batch by the end of this week! It’s my favorite ice cream ever. The recipe I’ve been using a little bit different that yours, so I’ll have to give yours a try sometime too. Oh look at that, now I have an excuse to make even more ice cream :)

  10. [...] check it out.  It in that book which I discovered the amazing chocolate ice cream recipe I used here and it’s also where I found this vanilla bean ice cream.  I don’t know what it is but [...]

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