Peanut Butter-Chocolate Ice Cream

Name: Peanut Butter-Chocolate Ice Cream
Prep time: 22 min
Cook time: 22 min
Total time: 22 min
Yield: 9
Cuisine: Global
Ingredients: 79 milliliters cocoa; 118 milliliters reduced-fat creamy peanut butter; 3 larges egg yolks, lightly beaten; 118 milliliters fat-free half-and-half; 591 milliliters 2% reduced-fat milk, divided; 315 milliliters sugar

Peanut Butter-Chocolate Ice Cream requires about 22 minutes from start to finish. One portion of this dish contains approximately 8g of protein, 11g of fat, and a total of 266 calories. This gluten free and vegetarian recipe serves 9. Summer will be even more special with this recipe. If you have cocoa, creamy peanut butter, egg yolks, and a few other ingredients on hand, you can make it.

Instructions

Combine sugar and cocoa in a medium saucepan; add 1 cup milk, stirring with a whisk. Cook over medium heat 4 minutes or until hot. Gradually add about one-fourth hot milk mixture to eggs, stirring constantly with whisk.

Ingredients you will need

Cocoa Powder

Sugar

Egg

Milk

Equipment you will use

Sauce Pan

Whisk

Add to remaining hot milk mixture, stirring constantly.

Ingredients you will need

Milk

Add remaining 1 1/2 cups milk, half-and-half, and peanut butter, stirring with whisk until smooth. Cook 12 minutes over medium heat or until mixture reaches 160, stirring constantly with whisk.

Ingredients you will need

Peanut Butter

Milk

Equipment you will use

Whisk

Transfer mixture to a bowl. Cover and chill at least 1 hour, stirring occasionally.

Equipment you will use

Bowl

Pour mixture into the freezer can of a 4-quart ice-cream freezer, and freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container. Cover and freeze 2 hours or until firm.

Ingredients you will need

Ice Cream