Wednesday, August 17, 2022

Chocolate Peanut Butter

Rating: ****
Nickname: George Washington Carver

I made this for Suryani’s parents on our trip up to Portland this summer, and yes, it's been 12 years since the last post here!

This recipe started with a base from Jeni’s Splendid Ice Creams at Home, by Jeni Britton Bauer. Her recipes include cream cheese, corn starch, and corn syrup (I substituted honey, since I didn’t have corn syrup). This makes a nice, thick ice cream without needing to deal with eggs and making a custard. I might in the future try with just the cream cheese and without the corn products, to simplify it and see how much difference they make. 

For the chocolate, I used Jerry’s trick from the Ben & Jerry’s book of including both baking chocolate squares and cocoa powder. At the end, I stirred in some all-natural unsalted creamy peanut butter that was soft enough to drizzle in as I stirred. I would have liked to have tried chunky, but didn’t have any on hand. It didn’t come out as swirly as I would have liked, but there were still bigger and smaller patches of peanut buttery bits in it, so that was alright. 

Overall, very tasty, and if I can figure out how to do a proper ribbon of peanut butter, it would probably be a 5-star recipe.