Chubby Wifey Ice Cream
Chocolate ice cream base:
1/2 cup sugar
2 TB double Dutch cocoa powder
small pinch of sea salt
1 can (14 ounces) sweetened condensed milk
2 cups half & half
1 cup heavy cream
peanut butter swirls:
½ cup +/- chunky or smooth peanut butter
cheddar cheese pretzels:
I used about ¾ cup of cheddar filled pretzels (from Combo’s brand)
Cook notes: I added in the peanut butter swirls by hand. If I add them to the ice cream maker while it’s churning, I found they just dissolve.
I like to see and taste peanut butter swirls.
In a medium bowl, mix together the sugar, cocoa powder, salt and condensed milk.
Mix until lumps from cocoa powder are gone.
Add in the half and half and heavy cream, mix.
Cover, and set in fridge to let flavors blend a bit. At least an hour or longer.
Pour mixture into ice cream maker and follow manufactures directions.
The last 2 minutes of churning add in the pretzels.
Do these next steps rather fast:
Pour half of ice cream mixture into large glass or ceramic bowl, drizzle the peanut butter over the ice cream, place remaining ice cream on top.
Cover and place in freezer immediately.
Should make a little over a quart.