Skip to main content
logo
Food Advertising by

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
    1. With a handmixer on low speed, combine peanut butter and sugar till smooth.
    2. Add milk, mix on low speed till sugar is dissolved.
    3. Stir in cream and vanilla.  Cover with cling wrap, keep refrigerated overnight.
    4. 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.
    5. 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'

Comments

  1. Appreciate if you can follow me back on the social media and blogger. Thanks.

    ReplyDelete
  2. Hi Cheah, Thanks for sharing the yummy recipe. This is my favourite dessert :)

    ReplyDelete
  3. Hi Cheah,

    I'm sure that it must be hard to say no to PB and this delicious ice cream :D

    Zoe

    ReplyDelete
  4. Anything involves peanut butter is heavenly! A great combo of flavour, Cheah.

    ReplyDelete
  5. Thank you for the receipe. Will definitely try it.

    FC Mok

    ReplyDelete
  6. I could have a lot of such ice cream!

    ReplyDelete
  7. Ooo...this must be so delicious. I can feel how rich this must taste ..yum-yum-yum ^.^

    ReplyDelete
  8. Hi Cheah,
    Oh my! What a gorgeous delicious looking ice cream! Wish I could grab that plate over! Looks so good!

    ReplyDelete
  9. Sokehah you have inspired me to make ice cream - this looks so good!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Ondeh Ondeh Pandan Cupcakes ~ 香兰小蛋糕

Ondeh Ondeh are green coloured and pandan flavoured glutinous rice balls with gula melaka or palm sugar filling, coated with freshly grated coconut.  We call it 'Kuih'.  Ondeh Ondeh cake is entirely different from this 'Kuih'.
I don't know how the name 'Ondeh Ondeh cake' came about but I guess it's because of the colour and the ingredients which are somewhat similar to that of the 'kuih'.
This pandan flavoured Ondeh Ondeh cupcake is moist, soft and slightly spongy and the gula melaka filling blends awfully well with the pandan and 'santan'/coconut milk.  A wonderful tea-time snack or a delectable dessert, any time!




Ondeh Ondeh Pandan Cupcakes ~  香兰小蛋糕
Ingredients
140 gm plain flour3/4 tsp baking powder1/2 tsp sodium bicarbonate2 Large eggs120 gm caster sugar80 ml canola oil80 ml coconut milk30 ml pandan juice1/4 tsp pandan paste100 gm gula melaka/palm sugar1.1/2 Tbsp watera pinch of saltMethod Sieve the flour with baking powder, sodium bica…

Braised Pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇

Not only is this Braised Pork ribs with mushroom  a homey dish, it's also very easy to prepare.  There are also three ways of cooking this delicious dish.  You can cook this in a pressure cooker if you're pressed for time, or in a slow-cooker or traditionally, simmering it in a good old fashioned, Wok!



Braised pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇
Ingredients

450 gm spare ribs12 Shitake mushrooms, soaked and stemmed 6 slices of ginger1/2 teaspoon black peppercorns, crushed1/4 teaspoon dark soya sauce1/4 tsp  chicken granules (optional)2.1/2 cups water, or morelight soya sauce, sugar and salt to tasteMethod In a wok shallow fry the ginger with some oil, then add in the mushrooms and stir-fry.Add in the spare ribs, stir-fry on high heat for about 5 mins. then add in  and some water.  Add in the sauces, crushed black peppercorns, chicken granules, lower the heat and cook till the ribs are tender.Fine tune to desired taste.Serve.