Chocolate peanut butter ice cream – No eggs!

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A couple years ago my mother-in-law, Charlie, gave me her Krups Ice Cream maker. She said when her husband Peter was alive they used it all the time, but after he passed on she put most of the things he used away in the backs of cupboards and never pulled them out again. She was happy to give it, knowing it would finally be used again.

I highly recommend this particular ice cream maker to anyone with a food allergy who loves ice cream. As someone who can’t eat eggs, making my own, using high quality ingredients, means I can have ice cream whenever I want and not pay through the nose for a specialty dessert. Krups, besides being very easy to operate and clean, are affordable, running between $30 to $60 online. You must freeze the insert a minimum of 6 hours before you’re ready to make a batch, but once you’ve got your quart’s worth of ingredients blended and are putting everything together it only takes about 30 minutes to make.

Because my recipe is not thickened with eggs, it has to packed and frozen for at least an hour before serving, otherwise it’s texture is akin to a soft-serve. If you do add three egg yolks to your recipe, the ice cream will thicken up beautifully, allowing you to serve immediately.

This recipe is a household favorite!

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Combine the following ingredients in a saucepan. Bring to a simmer over medium heat, stirring constantly:

2 cup plain Greek yogurt
1 cup of whole fat milk or heavy cream
1/3 cup powdered chocolate
1/3 cup of peanut butter
1/2 cup sugar
2 tsp salt

*If you use the traditional three egg yolks, you would add them in towards the end, just as the mixture is starting to thicken.*

Heat till thickened, but DO NOT BOIL! Once it starts to rise, turn off and remove from the heat, scraping down the sides. Add in 1/4 cup of chocolate chips, dark chocolate is delicious. Stir until the chips have melted and the mix is well blended. Set in the fridge to cool for thirty minutes.

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Set up the Krups machine, turn it on and scrape the cooled mixture into the rotating frozen insert.

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When the ice cream starts to thicken as shown above, start dropping in tablespoons of smooth or nutty peanut butter. The peanut butter will separate into perfect sized bits of nuttiness throughout.

After 25 minutes, pack it and have sit in the freezer for at least another hour before serving. If you followed the traditional egg yolk route, you should be able to serve right away.

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