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Ingredients
- 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 (130 g) smooth peanut butter
Method
- Whisk together the half-and-half, cocoa powder, sugar, and salt in a large saucepan.
- Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up).
- Remove from the heat and whisk in the peanut butter, stirring until thoroughly blended.
- Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturers instructions.
- For Chocolate Fudge Swirl Peanut Butter Ice Cream, layer in one recipe of Fudge Ripple (page 210) and mix in Peanut Butter Patties (page 204).
