Friday, May 3, 2013

Peanut Butter Honey Ice Cream with Chocolate Flecks


Should I be apologizing for all the ice cream lately? Like this and this? 

Nah. I'm not really sorry.


When you eat a lot of ice cream, you have to compensate with a lot of running.

Thankfully last weekend I ran a race in Minneapolis with my hubby. My sister-in-law had to work at the last minute, so I took her place. I've been training for a half marathon in the beginning of June, but I'm not capable of the full distance yet. So I figured I'd run it as a long training run, keeping him running at my pace for a few miles (thanks hon!), and duck out early before I injured myself.


They were running a 10K at the same time so I ended up running that distance, but I had a half marathon bib. As I got closer to the finish line, I could hear a buzz of people thinking I was actually the first woman to finish the half. I wish! It sure pushed me to kick it in at the end. All that false recognition went to my head a little! Felt smooth and fast for maybe the first time ever.

Back to the real reason you're here: I've always wondered how they got shards of chocolate in ice cream. Keep reading and you'll see. The peanut butter taste is not overpowering and the ice cream stays rich and creamy. The more days it spends in the freezer the harder it will become. Serving it after just a few hours in the freezer is ideal.

I'm so in love with these sugar-free ice creams, but unfortunately I have to share them with my hubby. Two scoops wasn't nearly enough!


Peanut Butter Honey Ice Cream with Chocolate Flecks
Yield: 1 quart
Adapted from Tartelette

4 large egg yolks
1/3 cup honey
Pinch of sea salt
1/3 cup of creamy peanut butter
1 1/2 cups whole milk
1 1/2 cups heavy whipping cream
4 ounces dark chocolate, chopped

In the bowl of a stand mixer, beat the egg yolks, honey, salt, and peanut butter until glossy and smooth.

Combine the milk and cream in a large saucepan over medium heat and bring to a light boil.

Gradually whisk the hot milk into the eggs then transfer everything back to the saucepan over medium heat. Stir the custard with a wooden spoon and remove from heat when it thickens enough to coat the back of the spoon.

Transfer to an airtight container (with the lid not completely closed) and refrigerate overnight. You can secure the lid once the custard cools.

Make the ice cream using your very cold custard according to the directions for your ice cream maker.

Once the custard is whirling away in your machine, melt the chocolate in a double boiler or a heatproof bowl set over a pan of simmering water then remove from heat.

Once the ice cream is finished (25 minutes for me), slowly drizzle in the melted chocolate while the machine is running. This allows the ice cream to freeze the chocolate into shards. Remove from the ice cream maker and transfer to a freezer-safe airtight container, giving it a few gentle stirs to distribute the chocolate if necessary.

Remove from the freezer about 5 to 10 minutes before serving.


Pinit

8 comments:

  1. Tanya-Lemonsforlulu.comMay 3, 2013, 8:07:00 AM

    Love this ice cream Loretta!! I probably wouldn't want to share either! Congrats on your race!

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    1. Thank you Tanya! I need all the luck I can get...

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  • Your ice creams always look so delicious! This one is my favorite flavor combination yet. :) I am amazed that the recipe calls for so little sweetener!

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    1. I'm so glad you like them Wendy! What can a say? I love a good recipe challenge!

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