With temperatures predicted to reach record highs in Pennsylvania today and tomorrow, what better way to manage the heat than with a bowl of homemade ice cream? It is National Ice Cream Month, after all.
This recipe comes from The Perfect Scoop by David Lebovitz. The ingredients list is short, though you will need an ice cream maker. I suggest either the KitchenAid attachment or the Cuisinart.
Also, you should be warned that this ice cream is dangerously decadent (and addictive). Small scoops are recommended!
Ingredients
- 2 cups half-and-half
- 1/4 cup unsweetened Dutch-process cocoa powder
- 1/2 cup sugar
- Pinch of salt
- 1/2 cup smooth peanut butter
Directions
- Whisk together half-and-half, cocoa powder, sugar, and salt in a large saucepan. Heat mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up).
- Remove from heat and whisk in peanut butter. Stir until thoroughly blended.
- Chill mixture completely, then churn in your ice cream maker according to manufacturer’s instructions.
(Adapted from David Lebovitz)
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