Chocolate Peanut Butter Ice Cream
From The Perfect Scoop by David Lebovitz
There’s not many ways to justify posting two ice cream recipes in a row, but a tribute to one of the greatest, dessert-loving men I’ve ever known is certainly one of them. Although my grandpa, Bob Miller, passed away this past weekend, his memory will certainly never be forgotten – not only in the hearts of his 6 children, 4 step-children, 8 sons- and daughters-in-law, 11 grand kids, 2 grand kids-in-law and 2 great grand kids, but also right here on this blog. At the tender age of 89, the man was hands down one of our most loyal readers and top commenters. Truly one of the most talented men I know, it should be no surprise that he embraced the internet, Netflix and DVR well into his 80’s. In his 70’s he was tutoring me in calculus, in his 30’s and 40’s he was excelling as an electrical engineer, and in his 20’s he was trying out for the Chicago Cubs AND learning to fly planes for the US Air Force. But perhaps his most impressive feat took place in his 60’s, when he won over my grandma, Arlene. The women in my family are a force to be reckoned with. Never wrong, stubborn to a fault, and more than a little Type A, we are quite a delight 🙂 But Bob navigated it all perfectly – I’m pretty sure John and my dad idolize his instinct for when to smile and sip his wine versus politely proving grandma wrong. And one topic always worth putting his foot down on was dessert. More specifically his need for it and the quantity he should be served (more). The man loved his cake. And cookies. And pie. And I’m pretty sure he’s enjoying a bowl of this ice cream in heaven right about now.
- 2 cups half-and-half
- 1/4 cup unsweetened cocoa powder
- 1/2 cup sugar
- pinch of salt
- 1/2 cup smooth peanut butter (I am wholeheartedly against commercial, trans-fat laden peanut butter, but according to the all-knowing Mr. Lebovitz, the natural stuff just doesn’t work as well in ice cream)
- Whisk together the half-and-half, cocoa powder, sugar and salt in a large saucepan. Heat the mixture over medium-high, whisking frequently, until it comes to a full rolling boil and starts to form up a little.
- Remove from heat and whisk in the peanut butter, stirring until thoroughly blended.
- Pour into a bowl or container and chill over night in the fridge.
- The next day, freeze mixture in your ice cream maker, according to manufacturer instructions.
Makes about 1 quart.