I was not at home when I knew about Jennie's loss, so was not able to publish this recipe before, but today I would like to send all my love to
Jennie and her girls. Do not forget to hug the ones you love like there is no tomorrow. Do it for Mikey. Do it for you.
Chocolate icecream with peanut butter and chocolate sauce
prep time: 15 min cooking time: 15 min total: 30 min plus freezing time yield: 1 liter Ingredients : Chocolate icecream with peanut butter chunks: 200 ml milk 300 ml créme fraîche 70 gr chocolate chips 30 gr unsweetened cocoa powder 2 egg yolks 100 gr de sugar 1 pinch of de salt 1 teaspoon vanilla extract 200 gr de peanut butter Chocolate sauce: 150 gr de chocolate chips 150 mlde heavy cream 1 tablespoon de butter
Preparation:
Spread peanut butter on a paper parchment with a thickness of 1 cm and freeze. When totally frozen, cut into small pieces using a knife and reserve.
In a saucepan boil cream and milk. Take away from the heat, add cocoa and stir until dissolved. Add chocolate chips, salt and vanilla, let it rest for a few minutes, and stir again until totally dissolved.
Over medium heat, continue stirring the mixture. On a separate bowl whisk egg yolks until smooth. Slowly whisk yolks back into cream mixture, stirring constantly. It should not boil.
Refrigerate until chilled, at least 3 hours. Pour mixture in an icecream maker, and churn according to manufacturer's directions. When mixture reaches soft-serve consistency, add peanut butter chunks. Before keeping in the freezer, add chocolate sauce.
To prepare chocolate sauce, boil cream. When boiling,
take away from the heat, add chocolate chips, let them rest for a few minutes, and stirr until dissolved. Add butter, and stirr. Let it cool before adding to the icecream.