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'

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

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

    ReplyDelete
  8. 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

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of  warm water, squeezed out the ju