CHOCOLATE & PEANUT BUTTER ICE CREAM

Chocolate & Peanut Butter Ice Cream image

Rich, decadent combination of two great flavors. I have an electric ice cream maker with a removeable, freezeable chamber. This makes enough batter to make 1 1/2 quarts of ice cream. I originally got this recipe after writing to Chef Bob Bowersox at QVC, after I saw him demonstrate this recipe. He very kindly sent me the recipe and I very kindly bought the machine. :) Plan ahead - you need to have your freezer chamber ready to go and you will also need to pre-chill the batter in the fridge for at least 30 minutes prior to making ice cream. If you like your ice cream to be firm enough to scoop, then after freezing in the machine, you will need to put it in your regular freezer for a while to get harder. It is more of soft serve consistency when the machine completes its cycle. "Cook" time is about how long the machine takes to run its cycle.

Provided by HeatherFeather

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 cup sweet creamy peanut butter (such as Jiff)
2 ounces pasteurized liquid egg substitute (such as Egg Beaters)
2 teaspoons real vanilla extract
1 cup granulated sugar
1 cup unsweetened cocoa powder
2 cups heavy cream (no substitutes)
1 cup half-and-half (do not use fat free)

Steps:

If you are using an electric ice cream maker with a removeable chamber, make sure your freezing chamber is already frozen according to the manufacturer's directions.
Combine peanut butter,egg substitutes,vanilla, sugar,and cocoa powder until very smooth.
Mix in cream and half& half and combine well.
Put this mixture into a pitcher, cover, and chill in the refrigerator at least 30 minutes or up to 8 hours.
When you are ready to make your ice cream, set your freezing chamber into your machine (or follow the instructions on your machine if you have a diffrent type of ice cream maker).
Stir the ice cream batter before adding to your machine and freezing according to the directions on your ice cream maker.
Once the machine is finished, place ice cream (which may still be a bit soft but should not be runny when done) into an airtight plastic freezer container and let harden to the consistency you prefer.
Homemade ice cream does not keep for more than a couple of days, so eat this up soon.

Nutrition Facts : Calories 752.8, Fat 57.9, SaturatedFat 26.8, Cholesterol 123.7, Sodium 264.1, Carbohydrate 53.7, Fiber 7.3, Sugar 37.9, Protein 17.6