A few weeks ago we decided to head downtown and see where the evening took us. It was a beautiful summer night. Not too hot with a slight breeze. We met some of our friends for dinner and afterward went to Freemont Park to play. To cap off our night we made a stop at the window at Hot Italian. Hot Italian is a super cute pizza place. They have Vespas everywhere and the best gelato around. They have a cannoli gelato that is my favorite but my husband ordered the peanut butter and for the first time ever I was a little envious of his gelato over mine. I woke up the next day and could not get the peanut butter gelato out of my head, hence how my Peanut Butter Chocolate Chip Ice Cream was born.
The thing about peanut butter ice cream is that it is really easy to go overboard with the peanut butter. You do not want to be scraping peanut butter off of the roof of your mouth when you are eating some ice cream. This recipe has a good balance of peanut butter. It was an instant hit around my house. I do not like milkshakes, but I have been told that this ice cream makes a mean milk shake.
1 cup creamy peanut butter
3/4 cup sugar
1 1/4 cup whole milk
2 cups heavy cream
2 teaspoons vanilla
6 ounces semi sweet chocolate
In a medium saucepan, melt the peanut butter over medium heat.
Add the milk.
Add the cream.
Whisk in the sugar.
Add in the vanilla. Whisk the ice cream until the mixture comes together. Chill the mixture over night.
After the base has chilled, pour the mixture into your ice cream machine.
Meanwhile, melt your chocolate. I use the microwave, but you could use a double boiler as well.
Layer the ice cream with the chocolate. It is exactly the same as I did when I made Mint Chocolate Chip Ice Cream. The chocolate starts to harden as soon as it hits the cold ice cream, when you scoop it, you have chocolate shavings.
Let the ice cream harden for about 2 hours.