From the blog For Love of the Table
1 1/2 c. (363 g.) whole milk
3/4 c. (174 g.) heavy cream (see notes)
6 T. (75 g.) sugar
6 (120 g.) egg yolks
1/4 c. (85 g.) honey
3/4 c. (198 g) peanut butter (see notes)
300 g. fudge-y brownies, frozen and cut into small cubes (see notes)
Place the milk in a medium-sized, non-reactive saucepan and bring to a boil. While the milk is heating, pour the cold cream into a chilled bowl, set aside. Whisk the egg yolks with the sugar until thick and pale yellow. When the milk boils, temper the egg yolks by gradually whisking in about 2/3 c. of the hot milk. Stir the tempered egg mixture back into the saucepan and place the pan over medium heat. Cook, stirring constantly, until the custard is thickened and forms a path when you draw your finger across the back of the spoon. Immediately strain the custard into the bowl of cold cream. Add the honey and the peanut butter and stir until they have melted into the warm custard. Refrigerate until thoroughly chilled.
Freeze the ice cream in an ice cream machine according to the manufacturer’s instructions. When the ice cream is the consistency of soft serve, add the frozen brownies and fold in. Transfer to a freezer container and freeze for an hour or two before serving. Makes about 1 quart ice cream.
Notes:
This quantity of peanut butter makes an intensely peanut buttery ice cream. If you prefer a lighter peanut butter taste, reduce the peanut butter to 1/2 cup (132 g.) and increase the cream to 1 cup (232 g.).
If you make “Dinah Shore Brownies” …and cut them into 16 squares…you will need 6 brownies. For this ice cream I made the brownies with 4 oz. of unsweetened chocolate and 1 1/2 c. of sugar (instead of 6 oz. of bittersweet chocolate and 1 c. of sugar) as described in the notes of the recipe.
When I cut the brownies, I crumbled up a few of the cubes to add varied texture to the ice cream…some large and some fine bits of brownies.
As published on forloveofthetable.com
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