Chocolate Peanut Butter Ice Cream by Chloe Jankowitz

Images courtesy of Chloe Jankowitz

Earlier this month, (February 8th, to be precise) a project operated under the adorable dubbing of “100 Scoopies” completed its mission.  That mission was to create 100 unique ice cream flavors in 365 days. Founded by Chloe Jankowitz, Scoopsies has produced flavors ranging from Coffee & Donuts to Chocolate Stout, Vegan Hemp Seed to Mulled Wine, and Sriracha Chip to Bacon & Waffle.

Chloe recently shared one of these recipes with Flavorful World, and  while chocolate and peanut butter were more than enough to arouse our interest, the addition of Bailey’s Irish Cream as an ingredient has inspired an exercise we want you to try with us. Make this recipe.  Revel in the deliciousness.  Then repeat after me: “1 Scoopsie down, 99 Scoopsies to go.”

Chocolate Peanut Butter Ice Cream (yields about 1 quart)
• 2 cups heavy cream
• 1 1/2 cups whole milk
• 3/4 cups sugar
• 3 tbsp cocoa powder
• pinch of salt
• 1/2 cup smooth peanut butter
• 5 egg yolks
• 1 tsp vanilla extract
• 2 tbsp Bailey’s Irish Cream
• 3 oz. bittersweet chocolate, finely chopped
• 1/2 cup peanut butter cups, chopped

1. Combine heavy cream and whole milk in a medium saucepan. Cook over medium heat, stirring frequently. Thoroughly mix the sugar, cocoa powder, and pinch of salt together in a small bowl and pour it into the cream and milk.
2. Once the mixture starts to heat up, put in peanut butter and stir until smooth and thick, until mixture starts to simmer.
3. While the mixture is heating, whisk the egg yolks with the vanilla extract in a small bowl. Once the cream and milk starts to simmer, take about 1/8 cup of the hot batter and pour into the egg yolks, whisking constantly. Add in a few more spoonfuls of the hot batter to the egg yolks, while whisking. Pour the heated egg yolks in with the cream and milk batter and stir. Remove from heat.
4. Pour in the Bailey’s and stir thoroughly.
5. Throw the chopped chocolate into the batter, mixing until smooth and thick.
6. Let mixture cool to room temperature, cover with plastic wrap, and let it ripen in the fridge for at least eight hours.
7. When the mixture is ready, pour it into your ice cream maker. Mix in peanut butter cups a few minutes before ice cream looks finished.
8. Bon appétit!

IMG_1709Learn more about Scoopsies’ 100 flavors at its website and on its Facebook page.

2 thoughts on “Chocolate Peanut Butter Ice Cream by Chloe Jankowitz

  • February 8, 2015 at 5:51 AM

    Que interesante! Me encanta hacer helado casero, cuando se va frió voy a probar tu receta con la mantequilla de cacahuete. Gracias por compartir. Un saludo.

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