Chocolate Ice Cream with Peanut Butter Swirl

I came home from work after a long, long day and was seriously not in the mood for dinner. I ate some refried beans - you know, for the nutritional value - and whipped up some of this ice cream. I can say with 100% confidence that it was a very, very good decision.




Double Chocolate Ice Cream with Peanut Butter Swirl

Adapted from here

1 1/2 cups whole milk
1 cup sugar
1/2 cup unsweetened cocoa powder
pinch of salt
1 1/2 cup heavy cream
1 cup semi sweet chocolate chips
1/2 cup smooth salted peanut butter

In a sauce pan over medium heat, stir together cream, milk, sugar, cocoa powder and salt. Heat until the milk and boil until thickened. The mixture will look the consistency of chocolate pudding. Remove from flame and stir in the the chocolate chips. 

Place mix in a bowl, covered with plastic wrap or a lid, and put in the fridge until cool.

Once cool, follow the manufacturers instructions on the ice cream maker to churn ice cream. Once the mixture has chilled and thickened in the ice cream maker, slowly drizzle in 1/4 cup of peanut butter. Don’t over mix. You want a nice ribbon of peanut butter running through the ice cream.

Transfer the ice cream into a freezer safe container and fold in the remaining 1/4 cup of peanut butter. Cover and freeze until solid.