Chocolate and peanut butter are like the yin and yang, or like salt and pepper… each a perfect entity on its own, but when combined are so complimentary to each other that you will be wondering why you never ate them together before.This ice cream recipe is of a chocolate pudding base (egg-less), which, is swirled with peanut butter after is is frozen into being an ice cream.
I adapted it from onlyicecream, but made quite a few changes of my own.
6 heaping Tbsp milk powder
1 Tbsp cornflour
1/3 cup sugar
1/4 cup cocoa
1/2 cup peanut butter
|Simmering the milk.|
|Simmering the cocoa in the milk.|
|Thickened by the cornflour.|
|Coolng in ice bath.|
|Cling-film cover before refigeration.|
|Churning the ice cream.|
|Swirling in the peanut butter.|
Dissolve well the milk into the water.
Pour about three quarters of the milk in a pot and slowly bring to a simmer.
Dissolve the cornflour into the remaining milk and set aside.
When the milk simmers, stir in the sugar and cocoa, bring to a soft boil and simmer 6 minutes.
Add the remaing milk with the cornstarch and simmer 2-3 more minutes until thickened (test on the back of a spoon).
Be sure to stir all the while so as to not scortch the milk at the bottom of the pot.
Pour the mixture in a bowl and place the bowl in an ice-bath for about half an hour, or until cooled.
Cover with cling-film and refrigerate over-night for best results.
Pour into the frozen ice cream maker and churn until ready.
When formed, swirl in manually the peanut butter and freeze covered in the freezer before serving