Peanut and Chocolate Chip Ice Cream
Here’s a flavour we have brought in to the shops for the summer, and it’s really gone down a storm. We’re replaced praline for the moment, and so far no one is complaining. Instead, this is becoming one of our summer hit flavours.
It’s an easy enough ice cream to make, since all you need, besides the custard, is a bit of peanut butter and some chocolate chips.
I have to thank my niece Áine for modeling the ice cream! And for those who really know us well, that’s Ivan the ice cream dog’s head in the bottom photo…
MURPHYS PEANUT AND CHOCOLATE CHIP ICE CREAM
• 120g sugar
• 5 egg yolks
• 220 ml cream
• 220 ml milk
• 100 gm peanut butter (chunky)
• 75 g dark chocolate chips.
1. Add the egg yolks and beat until thick.
2. Bring the milk to a low simmer.
3. Beat the milk into the egg/sugar mixture in a slow stream.
4. Pour the mixture back into the pan and place over low heat.
5. Stir continuously until the custard thickens slightly (around 65-70C) and just coats the back of a spoon. Don’t over-heat, though, because at around 76C you will scramble the eggs!
6. Immediately remove from the heat.
7. Allow to cool.
8. Combine with the peanut butter (add mix to peanut butter is small amounts, stirring until completely combined).
9. Whip the cream until it has doubled in volume (you should have soft peaks – don’t over-whip).
10. Fold (gently stir) in the custard.
11. Freeze using a domestic ice cream machine, or cover and place in the freezer, adding the chocolate chips when it is somewhat solid.
12. If you’re using a domestic ice cream machine, transfer to a freezer-proof covered container when the ice cream has achieved a semi-solid consistency (around 15 minutes). Place it in the freezer, and continue to freeze until it is solid.
Yield: 8 servings
1. Use a decent peanut butter that’s not too salty (unless you like a salty peanut ice cream!)
2. People can have severe peanut allergies, so make sure anyone you serve it to is not allergic!
3. To pasteurise the eggs, heat the custard to 73C and maintain that temperature for at least 5 minutes. Use a cooking thermometer, though, and keep stirring! If the custard goes any higher than 76C, the eggs will scramble. Immediately cover and place in the freezer until cool.
This entry was posted on Monday, July 13th, 2009 at 3:44 pm and is filed under Ice Cream. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.