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I feel like everyone in my life is crazy for the peanut butter chocolate combo. Personally, I could take it or leave it. I adore chocolate. But I’ve never been a peanut butter fan. The one place where I make a wholehearted exception and embrace the pb&c is with Haagen Daz ice cream. That being said, the inspiration for this ice cream was threefold. One aspect is the love for the Haagen Daz. The second is my friends and family urging me to utilize this ever popular flavour combo.The third is I picked up Kraft’s new chocolate peanut butter at the grocery store!

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It was on sale for half price and I thought, what the heck. And it’s delicious. It’s like spreading a Reece’s cup over your morning toast. Not the healthiest way to start the day perhaps, but it sure is a fun way to get going in the AM. I figured I could follow my basic Nutella ice cream recipe, and for the most part it worked. Just make sure you give it a good stir before you churn it because the PB will sink to the bottom of the container after you chill the custard. Another note is that the little bits that sink to the bottom won’t integrate completely, there will be little tiny chunkies of peanut butter throughout the mixture. But I’m not mad at that at ALL. If you really want it to be completely smooth try blending it or running it through a fine mesh strainer.

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The “new” dog, Rey, was particularly interested in this photo shoot. She fits with the colour scheme of this week’s scoop so I figured I’d throw her in. Ain’t she as sweet as a peanut butter cup!?

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Chocolate Peanut Butter Ice Cream
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Ingredients
  1. 1.5 cups of heavy cream
  2. .5 cups of chocolate milk
  3. ¼ cup sugar
  4. 2 large egg yolks
  5. ¼ cup chocolate peanut butter
Instructions
  1. 1) Whisk the egg yolks in a bowl and set aside.
  2. 2) Combine the heavy cream, chocolate milk, and the sugar in a heavy bottom pan and heat on medium, stirring occasionally, until the mixture is hot but not simmering or boiling. This should take about 5 minutes.
  3. 3) Take a cup of the hot cream mixture and drizzle it slowly into the egg yolks while whisking. Make sure you combine slowly or else you might end up with scrambled eggs!
  4. 4) When the yolk and cream mixture is thoroughly combined, drizzle it slowly into the rest of the hot cream while whisking.
  5. 5) Continue to heat on medium, stirring constantly with a spoon, for about 5 minutes or until the mixture has thickened and coats the back of the spoon.
  6. 6) Remove from heat, stir in the chocolate peanut butter until smooth and no lumps remain and allow to cool slightly.
  7. 7) Pour into a storage container of your choice, placing plastic wrap along the surface of the ice cream base to prevent a skin from forming. Chill in the fridge until COMPLETELY cold, overnight is best.
  8. 8) Stir custard base well, churn according to your ice cream maker's directions and enjoy immediately for a soft-serve ice cream or return to your storage container and freeze for a harder more store-bought consistency!
Notes
  1. If you don't like the little chunks of chocolate peanut butter in your ice cream run through a fine mesh strainer before churning. They are, however, delicious!
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