Monday, March 26, 2012

Peanut Butter Ice Cream

A side-effect of knowing your kitchen is going to be out of commission for a few weeks is that the drive to use it increases.

This past weekend saw some excellent meals - amazingly simple and delicious pork chops from Julia Child (the secret is butter), tasty potatoes, stuffed chicken thighs, and waffles from Robuchon (these were not all in one meal).

But the unseasonable heat from last week (which I am thrilled has broken) led to some cooler options as well.

Among those was peanut butter ice cream.

A nearby restaurant has some as part of a rather good dessert of chocolate ganache, caramelized banana, and the ice cream.  The ice cream is the best part, although caramelized bananas are always tasty.

Now, knowing a bit about making ice cream, and having settled on a reliable and delicious base recipe, I knew this was something I could make at home with relative ease.

Note: This could destroy any diet plans you have.

Peanut Butter Ice Cream

Ice Cream Maker
Wooden spoon
2 qt pot
2 big mixing bowls
1 medium mixing bowl (that fits inside one of the big ones)
Silicon/rubber spatula for scraping down sides

2 cups whipping/heavy cream
1 cup milk
1/2 cup sugar
Pinch of kosher salt
4 egg yolks
1/3 cup + 1 heaping tablespoon peanut butter

Prepare an ice bath - half fill one of the big bowls with water, and dump a whack of ice cubes in it. If you want, you can also add salt, which speeds up the release of the cold.

Combine the cream, milk, sugar, and salt in the pot.  Heat over medium heat, stirring regularly, until just scalded (small bubbles for along the side) - or 175F if you're being precise (I am). Remove from heat.

Whisk the egg yolks in a large bowl until creamy and thickening. 1-2 minutes by hand, or use an electric beater.

SLOWLY ladle about half the hot cream mixture into the eggs, WHISKING THE WHOLE TIME.  If you put the cream in too quickly, or aren't stirring the eggs, you can end up cooking and scrambling the yolks, which makes for breakfast, not ice cream.

Add the egg-cream mixture back into the pot, and cook over medium-low heat, stirring constantly with a wooden spoon.  Cook until thick enough to coat the back of the spoon. The traditional method is to run your finger through the coating on the back of the spoon, and if the line holds, it's good. 185F is the max temp it should be.

STRAIN the mixture into a clean bowl and place the bowl into the ice bath, careful not to let the water into the mixture.  Stir occasionally until the mixture is cold.  You may need to add more ice to the bath, you may not.

Remove from the ice bath.

Combine about 1 cup of the mixture with the peanut butter and stir/whisk until combined. Add the peanut butter mixture back to the rest and stir until combined.

Pour the whole thing in your ice cream maker according to its instructions.  When it's done, transfer to a container and freeze for 3 hours to harden.  Or just eat it soft.



Memphis MOJO said...

(these were not all in one meal).

Darn, I was getting excited for a minute!!

April said...

Thanks for posting this! I saw your mention of it on Twitter and was going to ask for the recipe. :) We got an ice cream maker attachement for the Kitchen Aid as a wedding present and I've been wanting to try it out.

Astin said...

Hope you like it! Note on ice cream maker bowls: make sure you freeze them for at least 48 hours before you use them. The first time I ever made ice cream, I froze the bowl for 24, and it wasn't frozen enough, so the ice cream didn't really form.