I never expected to like my ice cream maker as much as I do.
I got it last summer. I had idly mentioned to my mom that I wanted one, because sometimes, when I do that, she just turns up with things. And that’s exactly how I got my Cuisinart ICE-20.
I’m not sure when it went from a hobby to a full-blown obsession. But I recently discovered that I’ve gotten so used to the taste of real ice cream, that my old stand-byes of whatever non-fat frozen dessert is on sale have a weird aftertaste that comes from being made mostly of ingredients I can’t name and probably can’t pronounce (none of which are cream or sugar).
And now, when I have some unrelated food I like, I think about whether it can be made into ice cream. Bacon? Signs point to yes. Red wine? Outlook good. I find myself googling one ice cream recipe or another all the time.
Which is how I found David Lebovitz, former pastry chef and ice-cream cookbook author’s blog. And lo! He lives in Paris, but was at a NY Borders signing cookbooks last week. I had to go.
The only question then was which to try first. I decided to go with Chocolate-Peanut Butter. Which means I spent my weekend going into every supermarket that looked higher-end than my crapy little FoodTown looking for unsweetened, Dutch processed, cocoa powder. A scant three supermarkets and $10 later, I found my imported-from-Holland chocolate.
Sunday night, as I was finally watching the Chocolate-Peanut Butter churn, I realized this was no longer a mere hobby. It was a full blown love affair. I consider boiling water for pasta cooking. Yet here I was, traipsing across the city for cocoa powder that’s had it’s pH fiddled with.
And who better to share that obsession with (other than the people I see on a regular basis that can partake in eating the ice cream with me) than the internet. No one, that’s who. So welcome to my ice cream blog.
Now, the Chocolate-Peanut Butter ice cream you’ve all been waiting for:
Ice cream makes Monday in the office just a little bit better.
Choclate-Peanut Butter Ice Cream
From The Perfect Scoop
Makes about 1 quart
2 cups half and half
1/2 cup sugar
1/4 cup unsweetened, Dutch-processed cocoa powder
12 cup creamy peanut butter
Pinch of salt
- Whisk half and half, sugar, cocoa powder together in a saucepan. Watch out for flying cocoa powder when you start.
- Put the saucepan on medium-high heat, whisking until it reaches a rapid boil (bubbles!).
- Take off the heat and whisk in peanut butter.
- Freeze as directed.
The ice cream froze up really thick, rich and dense. If I make it again, I’d probably add a cup of milk because instead of having a little bit of very rich ice cream, I’d rather have more of a lighter ice cream. Or I’d make vanilla to go along with it, and have a scoop of each.