Summer makes me want to eat a lot of ice cream. Ice cream is one of the best things ever. I wish it was acceptable to eat for breakfast, brunch, lunch, linner, dinner, and dessert. Oh, the cruel world we live in…
I have been obsessed with making my own frozen treats lately. And I am all about making ice cream that I can feel less guilty about eating. I’ve professed my love for peanut butter and chocolate many, many, many times on this blog. It was time to make this dreamy combination into something frosty and wonderful.
I had to tell a little fib before serving this ice cream to my husband. Actually, I didn’t lie. I just chose not to say anything. He doesn’t like it when I try to “healthify” things. So, I just didn’t tell him what I did to this ice cream. First, instead of using 5 or more egg yolks, I only used 3. And instead of heavy cream, I used reduced fat half and half. But, my favorite tweak in this recipe is that there is NO added sugar! I used agave nectar as a sweetener and I am really pleased with how it turned out. The ice cream was plenty sweet.
I eventually told my husband as he was eating a bowl of the ice cream that I used agave instead of sugar. His reply was, “So, what you’re saying is that this ice cream could be even better had you used real sugar?” Ass.
- 1/2 cup agave nectar
- 1/2 cup milk (any kind will do)
- 1/2 cup unsweetened cocoa powder
- 3 egg yolks
- 2 1/2 cups reduced fat half and half
- 1/2 tsp. vanilla extract
- 1/2 cup semi-sweet chocolate chunks (or roughly chop semi-sweet chips)
- 1/2-2/3 cup natural peanut butter
- In a small sauce pan, add the milk, agave nectar, and the cocoa powder. Bring to a simmer until the agave dissolves. Pour the mixture into a large bowl. Place a mesh strainer over the bowl and set aside.
- Whisk together the egg yolks in a bowl and set aside. In a sauce pan, add the half and half and vanilla extract and heat until warm. Gently pour the warm half and half into the bowl with the egg yolks, whisking constantly. Gently pour the half and half and egg mixture back into the sauce pan. Heat until it reaches 170 degrees.
- Pour the mixture through the mesh strainer into the large bowl with the chocolate mixture. Stir until well-combined. Cover and refrigerate for at least 4 hours (I like to let mine cool overnight).
- Pour the cooled custard into the bowl of an ice cream maker and freeze according to the manufacturer's instructions.
- Transfer the churned ice cream into a container. Fold in the chocolate chunks. Pour the melted peanut butter evenly over the ice cream. Then take a knife and swirl the melted peanut butter around in the ice cream with the knife. Cover and place in the freezer to harden.