Saturday, June 19, 2010

Ice Cream Madness (Part II)!!

I avoided this (Unsalted) Butter Caramel Ice Cream because I am really bad at making caramel. I usually burn it on my first try, then undercaramelize it on my second attempt because I'm afraid to burn it again. This week, I was somehow feeling more confident in the ice cream-making department, so I decided to give it a try! This recipe isn't in The Perfect Scoop but I found it on David Lebovitz's blog. Even if I was really careful when making the caramel, I still burnt it the first time. I just kept telling myself "a little longer, a little longer..." for the color to turn amber but what I forgot is that when I take off the saucepan from the stove, the caramel keeps cooking since the pot is still hot, causing it to burn. I think I'll start using a thermometer from now on.

There's no doubt that this ice cream is out of this world! I really had to stop myself from eating the whole thing! It reminded me of those individually wrapped salted caramels you can find at candy stores. I didn't have salted butter so I used unsalted instead but still added the fleur de sel as mentioned in the recipe. The caramel bits didn't melt and become gooey after letting the ice cream freeze, but this ice cream is still one of my favorite!

I find peanut butter really good though I prefer having raspberry or apricot jam on my toast. But my sister has this thing with peanut butter. The only way she eats it is with a spoon directly from the container. She is the biggest peanut butter fan I know so I immediately thought of her when I saw this Chocolate-Peanut Butter Ice Cream with Fudge Ripple in The Perfect Scoop.

I followed this recipe to the letter and it didn't double up in size after churning like all the other ice creams I've made so far. Maybe it's because there are no eggs? I had made some peanut butter patties from the Mix-ins section of the book, but the ice cream had a stronger peanut butter flavor than I had imagined so I left them out. The fudge ripple is a must though! I recommend this ice cream to all the peanut butter fans out there!


Chocolate-Peanut Butter Ice Cream
Adapted from The Perfect Scoop by David Lebovitz
Makes 1 Quart

2 cups half-and-half (I can't find this in Montreal so I used half whole milk and half heavy cream)
1/4 cup unsweetened Dutch-process cocoa powder
1/2 cup sugar
Pinch of salt
1/2 cup smooth peanut butter

Whisk together half-and-half, cocoa powder, sugar, and salt in a large saucepan. Heat and whisk frequently until the mixture comes to a boil (it will foam up). Remove from heat, whisk in peanut butter and stir until completely blended.

Chill the mixture overnight and freeze it in your ice cream maker.

Fudge Ripple
Adapted from The Perfect Scoop by David Lebovitz
Makes 1 cup

1/2 cup sugar
1/3 cup light corn syrup
1/2 cup water
6 tbsp unsweetened Dutch-process cocoa powder
1/2 tsp vanilla extract

Whisk sugar, corn syrup, water and cocoa powder together in a medium saucepan. While whisking constantly, heat over medium heat until there are bubbles at the edge of the mixture.

Continue whisking until the mixture comes to a low boil and then cook for another minute (keep whisking). Remove from heat, stir in the vanilla extract and let it cool completely before chilling it in the fridge overnight.

Layer spoonfuls of the fudge ripple between layers of the just-churned ice cream.

1 comment:

vincent said...


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