Peanut Butter Ice Cream ~ 花生酱冰淇淋

This recipe is adapted from the Cuisinart recipe booklet but I made some adjustments to it. First and foremost, I reduced the recipe to a smaller portion and subsequently adjusted the amount of sugar and used whatever chocolate I had on hand instead of the peanut buttercup candies, as per recipe. The taste is extremely gorgeous with the combination of the rich peanut butter flavour and the nutty chocolate.

Recipe for Peanut Butter Ice Cream ~ 花生酱冰淇淋
(adapted from the Cuisinart recipe booklet with adjustment)

Ingredients

3/4 cup peanut butter
80 gm sugar (reduced from 2/3 cup)
3/4 cup whole milk
1.1/2 cups cream
1 tsp vanilla
3/4 cup Hazelnut milk chocolate, chopped (any chocolate of your choice)

Method

With a handmixer on low speed, combine peanut butter and sugar till smooth.
Add milk, mix on low speed till sugar is dissolved.
Stir in cream and vanilla. Cover with cling wrap, keep refrigerated overnight.
Pour the mixture into your freezer bowl, churn till thickened, about 20 to 25 mins., and 5 mins. before the end of churning, add in the chopped chocolates through the top and let mix in thoroughly.
Transfer the ice cream to an airtight container and place in the freezer before serving.

This post is linked to the Little Thumbs Up event organised by Bake for Happy Kids and

My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe and
the theme for June, 2015 is 'cream'.

and also to

'Cook Your Books' Event #24 (June 2015) hosted by
Joyce of 'Kitchen Flavours'

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No-Frills Recipes ... cooking, baking & excerpts on travel

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