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.