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This recipe is intense. I'm not big on a chocolate or peanut butter ice cream but everyone else thought it was great... even my future sister in law who is a chocolate peanut butter ice cream fanatic.
I used the ingredients for this recipe but I used the method described in French Chocolate Ice Cream, French Chocolate Ice Cream to put it together. That recipe has similar ingredients but cooks the eggs until the mixture is thick, whereas this recipe just adds the warm chocolate and milk mixture to the eggs without further cooking. The ice cream turned out great. It had a nicely balanced chocolate and peanut butter flavor.
I used a dark cocoa powder. This ice cream is very yummy. I used chocolate chips. I used only whole milk and of course the whipping cream. Thanks Absarunnin :) Made for PAC spring 2011
this was amazing! I had to sub a little extra whipping cream because I only had fat free milk but ooohhhhh so amazing!
Very easy and very good...rich but not overwhelmingly so. It was decadent enough for me but still family-friendly enough for the kids; I hardened the leftovers in the freezer for cones. The peanut butter blends into the ice cream well; next time, for a switch, I might blend the peanut butter in near the end to make it chunkier. Perfect for a hot summer afternoon!