Chocolate-Peanut Butter Rolo Ice Cream

After our success with the other recipes from Lebovitz's book we were convinced it was time to try one which was more complex. This recipe makes a wonderful chocolate peanut butter ice cream. It isn't as rich nor as time consuming as a custard based ice cream but is every bit as flavourful. We had a bag of miniature Rolo  candies so i dumped them in. WOW They were an amazing addition. This ice cream is great without the add ins but do give them a try if you can find them around.

The recipe is from The Perfect Scoop by David Lebovitz. If you do not know David you should visit his blog - he is an American chef living in Paris. His specialty is chocolate and all things dessert. I have been following his blog ever since the amazing Judy AKA Diva told me about it while we were learning from her in our cooking class in Florence.

I've had the book for a few months and this is the fifth recipe that I have tried. I will have to get busy! I am already anticipating another one shortly. Now that the weather has turned hot and humid I will need more . . .

Previously I made the Champagne and Cassis Granita (p. 148) which you can read about here, the White Chocolate Ice Cream (p. 33) which is written up here, Raspberry Rosé Sorbet (p. 130) which is written up here, and Vanilla Raspberry Swirl Ice Cream which is written up here.

2 cups (500 ml) half-and-half
1/4 cup (25 g) unsweetened Dutch-process cocoa powder
1/2 cup (100 g) sugar
pinch of salt
1/2 cup (100 g) peanut butter

As thew add in we added a small package of miniature Rolo candies. This would also be good with chopped up Reese peanut butter cups.

Whisk together the half-and-half, cocoa powder, sugar, and salt in a large sauce pan.

Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove it from the heat and whisk in the peanut butter, stirring until it is fully blended.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.

The mix ins are added just prior to turning off the mixer. While the process will vary from machine to machine in our case the instructions said to just dump them in the chute prior to finishing. Allow them to mix in the ice cream.

Pour the finished ice cream into a freezer proof container and freeze until you are ready to enjoy.

After our success with the other recipes from Lebovitz's book we were convinced it was time to try one which was more complex. This recipe makes a wonderful chocolate peanut butter ice cream. It isn't as rich nor as time consuming as a custard based ice cream but is every bit as flavourful. We had a bag of miniature Rolo  candies so i dumped them in. WOW They were an amazing addition. This ice cream is great without the add ins but do give them a try if you can find them around.

The recipe is from The Perfect Scoop by David Lebovitz. If you do not know David you should visit his blog - he is an American chef living in Paris. His specialty is chocolate and all things dessert. I have been following his blog ever since the amazing Judy AKA Diva told me about it while we were learning from her in our cooking class in Florence.

I've had the book for a few months and this is the fifth recipe that I have tried. I will have to get busy! I am already anticipating another one shortly. Now that the weather has turned hot and humid I will need more . . .

Previously I made the Champagne and Cassis Granita (p. 148) which you can read about here, the White Chocolate Ice Cream (p. 33) which is written up here, Raspberry Rosé Sorbet (p. 130) which is written up here, and Vanilla Raspberry Swirl Ice Cream which is written up here.

2 cups (500 ml) half-and-half
1/4 cup (25 g) unsweetened Dutch-process cocoa powder
1/2 cup (100 g) sugar
pinch of salt
1/2 cup (100 g) peanut butter

As thew add in we added a small package of miniature Rolo candies. This would also be good with chopped up Reese peanut butter cups.

Whisk together the half-and-half, cocoa powder, sugar, and salt in a large sauce pan.

Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove it from the heat and whisk in the peanut butter, stirring until it is fully blended.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.

The mix ins are added just prior to turning off the mixer. While the process will vary from machine to machine in our case the instructions said to just dump them in the chute prior to finishing. Allow them to mix in the ice cream.

Pour the finished ice cream into a freezer proof container and freeze until you are ready to enjoy.

Comments

[Rose]

MMMmmmmm....yummy in the tummy....from one ice cream fanatic to another....

[sandi @ the whistlestop cafe]

Ohhh~
you're killing me man! another reason to buy an ice cream machine.
I think we are just jealous because we aren't eating gelato with everyone else in Italy.

[Judy]

Jerry...
you have touched a soft spot in my heart.. chocolate and peanut butter.

My little gift package arrived today.. thanks.. thinking of where to put the tattoo's!

In Italy a popular add-in or on is hot nutella swirls!

[Jerry]

Rose - if you're a good girl I'll make some for you when you visit this summer.

Sandi - buy the ice cream maker. Consider it an investment! LOL

Yes, I'd rather be in Italy enjoying daily gelato treats but this is the best I'm going to get.

Judy - I'm glad that the package arrived. I was starting to wonder if it had gone missing. I wonder what the postal service woiuld think about DIVA tattoos?

I'll have to give the nutella swirls a try!