[heart attack in a bowl]
After not buying Ben & Jerry's Peanut Butter Cup ice cream last weekend, I finally caved and made my own. There is only so much time you can reasonably spend thinking about dessert, after all. I have made both chocolate and peanut butter ice creams in the past, but of course did not bother to write down the recipe. Could not remember which exact ingredients, or how much of them. Recipes online all suggested making a custard with eggs, and I really am not a fan of egg in my ice cream. Mostly because I have never made a good egg custard....
In the end, I decided to use an amended version of a trusty mousse recipe, and hope it would not go weird during the freezing process. Enter the Nigella Instant Chocolate Mousse, which is my favourite emergency party food, and it is egg-free. Everybody loves it. As as an aside, have also made it with milk chocolate (not that good, but acceptable) and white chocolate (absolutely amazing) in the past.
I had a lengthy internal debate about mixing chocolate and peanut butter together, but then was unsure about the onslaught of flavours. Went with separate ice cream batches in the end. Using marshmallow as the sugar meant that the cooling process would be a bit tricky. Too warm, and the ice cream machine would have to work very hard to chill it to a reasonable temperature. Too cold, and the ice cream machine would have trouble churning, as the mousse gets quite solid (especially after a few hours in the fridge). After melting the ingredients in two pots (half the cream, marshmallows and some vanilla essence, plus chocolate, in one pot; the other half plus smooth peanut butter in the other), and stereo stirring for about 15 minutes at low temperature to avoid burning, I left them to cool at room temperature for about half an hour. Two sessions in the churner, done.
My main issue with ice creams is that they get quite difficult to portion out straight out of the freezer, so I used silicone cupcake moulds to freeze them in what I thought were individual portions (half the size would have been sufficient...).
The result is creamy, smooth, rich and sooooo good, but best eaten in small quantities!
Recipe based on Nigella's Mousse
600 ml double cream (would use single cream next time), half in each pot
150 g giant marshmallows (no small marshmallows to hand), half in each pot
220 g of dark chocolate
150 g of smooth peanut butter (this is a rough estimate - about half a 340 g jar, depending on how peanutty you feel on the day)
splash of vanilla essence
I left out the butter and water, as was not sure what effect that would have on frozen goods...
After not buying Ben & Jerry's Peanut Butter Cup ice cream last weekend, I finally caved and made my own. There is only so much time you can reasonably spend thinking about dessert, after all. I have made both chocolate and peanut butter ice creams in the past, but of course did not bother to write down the recipe. Could not remember which exact ingredients, or how much of them. Recipes online all suggested making a custard with eggs, and I really am not a fan of egg in my ice cream. Mostly because I have never made a good egg custard....
In the end, I decided to use an amended version of a trusty mousse recipe, and hope it would not go weird during the freezing process. Enter the Nigella Instant Chocolate Mousse, which is my favourite emergency party food, and it is egg-free. Everybody loves it. As as an aside, have also made it with milk chocolate (not that good, but acceptable) and white chocolate (absolutely amazing) in the past.
I had a lengthy internal debate about mixing chocolate and peanut butter together, but then was unsure about the onslaught of flavours. Went with separate ice cream batches in the end. Using marshmallow as the sugar meant that the cooling process would be a bit tricky. Too warm, and the ice cream machine would have to work very hard to chill it to a reasonable temperature. Too cold, and the ice cream machine would have trouble churning, as the mousse gets quite solid (especially after a few hours in the fridge). After melting the ingredients in two pots (half the cream, marshmallows and some vanilla essence, plus chocolate, in one pot; the other half plus smooth peanut butter in the other), and stereo stirring for about 15 minutes at low temperature to avoid burning, I left them to cool at room temperature for about half an hour. Two sessions in the churner, done.
 |
| In the cupcake moulds |
The result is creamy, smooth, rich and sooooo good, but best eaten in small quantities!
 |
| Too much of a good thing! |
Recipe based on Nigella's Mousse
600 ml double cream (would use single cream next time), half in each pot
150 g giant marshmallows (no small marshmallows to hand), half in each pot
220 g of dark chocolate
150 g of smooth peanut butter (this is a rough estimate - about half a 340 g jar, depending on how peanutty you feel on the day)
splash of vanilla essence
I left out the butter and water, as was not sure what effect that would have on frozen goods...
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