Skip to main content

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'

Labels:

Comments

  1. Nava KJune 15, 2015 at 7:45 PM

    Wow!! so loveable.

    ReplyDelete
  2. Nava KJune 15, 2015 at 7:46 PM

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

    ReplyDelete
  3. ann lowJune 15, 2015 at 10:31 PM

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

    ReplyDelete
  4. ZoeJune 16, 2015 at 9:52 AM

    Hi Cheah,

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

    Zoe

    ReplyDelete
  5. Angie's RecipesJune 16, 2015 at 10:41 AM

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

    ReplyDelete
  6. AnonymousJune 16, 2015 at 12:32 PM

    Thank you for the receipe. Will definitely try it.

    FC Mok

    ReplyDelete
  7. Medeja- CranberryJamJune 16, 2015 at 3:59 PM

    I could have a lot of such ice cream!

    ReplyDelete
  8. Sharon D.June 17, 2015 at 2:46 PM

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

    ReplyDelete
  9. kitchen flavoursJune 21, 2015 at 12:18 AM

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

    ReplyDelete
  10. DomesticGoddessWannabeJuly 10, 2015 at 6:42 AM

    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

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more

Honey-Glazed Grilled Chicken

This is a very easy, fuss-free chicken dish which is finger-licking good.  Just marinate the chicken with some sauce for a few hours, preferably overnight, put them under the grill and you'll be rewarded with a delicious meal.  This is also a quick way to serve something delicious which is also very affordable. Honey-Glazed Grilled Chicken Ingredients   3 pieces chicken thigh, deboned        6 cloves garlic, minced       10 gm  ginger, minced Marinade   1  Tbsp honey, 1/2  Tbsp lemon kumquat vinigen  1.1/2 Tbsp light soya sauce, 1.1/2  Tbsp cooking wine    1.1/2 tsp each of oyster sauce, fish sauce and sesame oil. Method Rinse chicken thighs. Pat dry.  Make some cuts on the chicken thighs.   Mix with the minced garlic, ginger and marinade for a few hours, preferably overnight. Place marinated chicken thighs on an alluminium foil lined baki...
27 comments
Read more