Since I couldn't get to Sweet Lo’s Ice Cream in Seattle, Washington, I figured I’d try my hand at making ice cream myself. This makes a quart, and it will last a week in your freezer. The base needs to be started the day before, so begin this recipe a day or two before you want to serve it.
Total Time
5hr
4.7
3 Ratings
Author: Homemade and Wholesome
Servings:
4
Ingredients
•
1 1/2
cups
Heavy Cream
•
1 1/2
cups
Milk
•
1/3
cup
Unsweetened Cocoa Powder
•
1/2
cup
Semi-Sweet Chocolate Chips
•
4
Eggland's Best Classic Eggs
, separated
•
3/4
cup
Granulated Sugar
•
1
pinch
Salt
•
1
tsp
Vanilla Extract
•
4
Tbsp
Creamy Natural Peanut Butter
Cooking Instructions
1.
Place Heavy Cream (1 1/2 cups) and Milk (1 1/2 cups) in a pot over medium heat.
2.
In a bowl, whisk Eggland's Best Classic Eggs (4) with Granulated Sugar (3/4 cup) and Salt (1 pinch) until they are fluffy and pale yellow in color.
3.
When cream and milk mixture has gotten hot but not boiling, about 5 minutes. Whisk in Unsweetened Cocoa Powder (1/3 cup) until it is fully incorporated and then add the Semi-Sweet Chocolate Chips (1/2 cup).
4.
Stir until chocolate chips have melted.
5.
Add a tablespoon of hot chocolate/cream/milk mixture to the egg yolks while continuously whisking. Keep adding the hot mixture to the yolks until it is easy to pour.
6.
Pour the egg mixture into the milk mixture and stir with a wooden spoon until it thickens and reaches 170 degrees F (75 degrees C) on a candy thermometer.
7.
Place a strainer over a heat proof bowl.
8.
Pour the thickened mixture through a strainer into a heat proof bowl.
9.
Add Vanilla Extract (1 tsp) and chill mixture overnight, and make sure the bowl of your ice cream maker is in the freezer.
10.
Churn the ice cream mixture according to your ice cream maker’s instructions.
11.
After a while it should look like this. You could be done here. You could place this lovely chocolate ice cream into a freezer container and be done with it. Or you could add peanut butter.
12.
Layer a bit of the ice cream with a bit of straight up Creamy Natural Peanut Butter (4 Tbsp).
13.
Make a few more layers. And now freeze overnight or at least five hours. You will have amazingly rich tasting and smooth textured ice cream. This will last a week in your freezer.
14.
Enjoy!
Nutrition Per Serving
CALORIES
804
FAT
52.9 g
PROTEIN
17.8 g
CARBS
72.4 g
You're one smart cookie! 🍪
In order to enhance your experience, SideChef uses cookies. By clicking “ACCEPT” you agree to the storing of cookies on your device. You can withdraw your consent at any time by visiting our
Cookie Policy
on our website.
Accept
Reject
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.
