Peanut Butter Ice Cream
This recipe is adapted from the Cuisinart recipe booklet but I made some adjustments to it. First and foremost, I reduced the recipe to a smaller portion and subsequently adjusted the amount of sugar and used whatever chocolate I had on hand instead of the peanut buttercup candies, as per recipe. The taste is extremely gorgeous with the combination of the rich peanut butter flavour and the nutty chocolate.
Recipe for Peanut Butter Ice Cream ~ 花生酱冰淇淋
(adapted from the Cuisinart recipe booklet with adjustment)
- Ingredients
- 3/4 cup peanut butter
- 80 gm sugar (reduced from 2/3 cup)
- 3/4 cup whole milk
- 1.1/2 cups cream
- 1 tsp vanilla
- 3/4 cup Hazelnut milk chocolate, chopped (any chocolate of your choice)
- With a handmixer on low speed, combine peanut butter and sugar till smooth.
- Add milk, mix on low speed till sugar is dissolved.
- Stir in cream and vanilla. Cover with cling wrap, keep refrigerated overnight.
- Pour the mixture into your freezer bowl, churn till thickened, about 20 to 25 mins., and 5 mins. before the end of churning, add in the chopped chocolates through the top and let mix in thoroughly.
- Transfer the ice cream to an airtight container and place in the freezer before serving.
the theme for June, 2015 is ‘cream’.
Joyce of ‘Kitchen Flavours’
No-Frills Recipes
Source: http://www.nofrillsrecipes.com/2015/06/peanut-butter-ice-cream.html
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