PEANUT BUTTER ICE CREAM WITH CHOCOLATE COVERED PRETZELS

Although half of my recipes are in French, I’m not sure how successful this particular recipe will be with that side of the cook book. Many French people will launch into an impressive eye roll and contemptuous nose scrunch when peanut butter is mentioned. Most tell me that they find it very unhealthy and low class. And for some reason I’ve yet to figure out, they always, always, always compare it to Nutella… as though the two were equivalents? Okay, I sort of get it… the flavor of hazelnuts or peanuts in spreadable form… but that’s kind of where the similarities end.

Case in point, I’m not really sure why their argument that peanut butter is gross “because it’s unhealthy” holds up in their eyes. After all, Nutella is a cocoa spread made up primarily of sugar and more than 50% palm oil (ouch for your health and for the rainforests). Furthermore, Ferrero, the Italian company that makes Nutella, is not even legally allowed to refer it to as “chocolate cream” due to an insufficient amount cocoa solids…. So now you tell me which one’s more unhealthy! Ah-ha!

All of that said, I really have nothing against Nutella except for their use of conflict palm oil, which, if you want to protect the rainforests, the indigenous people and animals living in those rainforests, and avoid massive carbon pollution, you should learn more about. For the full story, visit the Rainforest Action Network’s information site on the destructive nature of the palm oil industry.)

The one thing I will say is that I understand why the French and Italians love Nutella. It capitalizes on one of Italy’s best inventions (of which there are many) - the beautiful flavor of Gianduja… Chocolate and Hazelnuts perfectly combined. This flavor has a rich backstory which you can read about on La Bonne Honte’s recipe for Gianduja ice cream. (See? Peanut butter Ice Cream! Nutella-esque Ice Cream! My tastes are broad-minded, à l'extrême.)

So, while Peanut Butter Ice Cream is certainly not the fanciest dessert you can serve, it’s definitely one of the most fun, which makes it even better in my book. The warm butteriness gently rounds out the inkling of salt, making it a perfect dessert to cuddle up with. I encourage French readers to give it a try.

In this particular recipe, I paired the peanut butter flavor with chocolate covered pretzel chunks. They are totally optional, but I find they make the dish more balanced. Have fun!

Enjoy!!

Ingredients:

(Makes about a half quart)

For your Custard:

3/4 cup heavy cream (180 mL)

3/4 cup milk (180 mL)

1/4 cup sugar (50 grams)

1/4 teaspoon salt

3 large egg yolks

3 tablespoons of your favorite creamy/smooth* peanut butter

 *(Do not use crunchy peanut butter for this recipe! It is not good for your ice cream maker. If you want a little crunch to your ice cream, fold in chopped roasted peanuts after churning and before you put it in the freezer to stabilize.)

Bowl of ice water

For your Chocolate-Covered Pretzels:

1.5 ounces dark chocolate (40 grams)

1/4 cup hard pretzels (thin)

1/4 teaspoon salt (more-or-less according to your tastes)

Tools:

Blender (preferably Immersion or Stick blender)

Heavy Bottom Pot or Double boiler (Don’t have a Double Boiler? Don’t worry, just place a medium bowl over the top of a pot with a an inch or two of water simmering in the bottom.)

Whisk

Sieve

Large bowl & smaller bowl (ice bath)

Wooden spoon or Heatproof Spatula

Thermometer*

Parchment Paper

Cooling rack or Baking Sheet*

Fork, Slotted Spoon, or Truffle Dipper*

*Ideal, not essential

Instructions:

To make the Peanut Butter Ice Cream Base:

1. Fill a large bowl with cold water and ice. (This will become an ice bath for cooling the custard later on.) Leave your medium nesting bowl out of the cold water for now. (You will need to blend the custard in this later before cooling it.)

2. Set your heavy-bottom pot or double boiler over medium high heat. Add the heavy cream, milk, sugar, and salt. Stir until the sugar and salt are melted and the dairy mix begins to steam. 

3. Whisk the egg yolks in a medium bowl.  Once it is uniform, add a  tablespoon of the steaming dairy mixture while still whisking. Repeat until you have added 3 - 4 tablespoons of the dairy mixture to the yolk mix. Then add this yolk mixture back into the rest of the dairy mixture, stirring continuously with a wooden spoon or heat-proof spatula. The custard will be done cooking once the mixture is thick enough to glaze the back of the spoon. Run your finger across the back of the spoon. If the custard remains separated, it is done cooking.

4. Strain the custard into the medium bowl (the one you use for your ice bath) and add the smooth peanut butter. Blend the mixture until it is uniform. 

5. Float the bowl in your ice bath and stir until cool. (5-ish minutes)

6. Refrigerate in an airtight container for at least four hours. Letting it sit even longer, perhaps overnight, is even better.

To make the Chocolate-covered Pretzels:

1. Place your heavy-bottom pot or double boiler over medium heat. Add your chopped dark chocolate to the top and let it melt.

2. Break your pretzels into small, bite-size pieces (1/2 inch or less). Set a cooling rack over baking paper. If you prefer, you can simply line a baking sheet with baking paper instead.

3. Once the chocolate is melted, remove it from the heat and let sit 3 - 5 minutes to cool a little. Add your broken pretzel pieces and mix until they are covered in chocolate. Using a fork, slotted spoon, or truffle-dipper, remove the pretzel pieces from the chocolate shaking gently to remove excess chocolate. Set the pieces onto the cooling rack or baking paper to cool, leaving space in between to prevent them from sticking together. Lightly sprinkle some flaky salt onto the chocolate pieces while they are still wet. Allow to chill.

4. Once the chocolate has hardened into a shell (around 10 - 15 minutes depending on temperature & humidity) you can either place the solid pieces into a container and chill in the refrigerator or place your double boiler back over heat and dip the pretzels a second time for a thicker, crunchier chocolate shell. If dipping a second time, simply repeat step 3 and then refrigerate until hardened.

To finish the ice cream:

7. When you are ready to churn, follow the instructions of your ice cream maker. Pour your chilled custard into your machine and let it churn until it has the texture you desire. Once finished, transfer the custard to a chilled bowl and gently fold in your chocolate-covered pretzel pieces.

8. Store the ice cream in a pre-chilled, air-tight container and freeze! 

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This Peanut Butter ice cream will keep for about one week.

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Notes :

+ Use Creamy or Smooth Peanut Butter for this recipe! Crunchy peanut butter might damage your ice cream maker.

+ Flakey sea salt is lovely on top of the chocolate pieces, but feel free to skip this step entirely.

+ I always dip a few full, unbroken pretzels in chocolate as a garnish for the top of the peanut butter ice cream. It’s a nice touch… and a nice treat even without the ice cream!

Great pairings for Peanut Butter:

Sweet: Chocolate, Apple, Fruit Coulis, Banana, Rice-Krispy Treats, Rich cakes (chocolate, toffee, etc.)

Savory: Chili Pepper, Hot sauces, Salt, Fennel, Red Meats (bacon), Pretzels, Popcorn, Crackers

Peanut Butter Ice Cream with Chocolate Covered Pretzels

Laura | March 2019

Prep time: 20 minutes

Chilling time: 4 hours

Garnish time: 15 minutes

Total time: 4 hours 35 minutes

Servings: Makes about a half quart of ice cream

Level of Skill: Easy

Ingredients:

For the Ice Cream Base:

• 3/4 cup heavy cream (180 mL)

• 3/4 cup milk (180 mL)

• 1/4 cup sugar (50 grams)

• 1/4 teaspoon salt

• 3 large egg yolks

• 3 tablespoons of your favorite creamy/smooth* peanut butter

For the Chocolate Covered Pretzels:

• 1.5 ounces dark chocolate (40 grams)

• 1/4 cup hard pretzels (thin)

• 1/4 teaspoon salt (more-or-less according to your tastes)

Instructions:

To make the Peanut Butter Ice Cream Base:

1. Fill a large bowl with cold water and ice. (This will become an ice bath for cooling the custard later on.) Leave your medium nesting bowl out of the cold water for now. (You will need to blend the custard in this later before cooling it.)

2. Set your heavy-bottom pot or double boiler over medium high heat. Add the heavy cream, milk, sugar, and salt. Stir until the sugar and salt are melted and the dairy mix begins to steam.

3. Whisk the egg yolks in a medium bowl. Once it is uniform, add a tablespoon of the steaming dairy mixture while still whisking. Repeat until you have added 3 - 4 tablespoons of the dairy mixture to the yolk mix. Then add this yolk mixture back into the rest of the dairy mixture, stirring continuously with a wooden spoon or heat-proof spatula. The custard will be done cooking once the mixture is thick enough to glaze the back of the spoon. Run your finger across the back of the spoon. If the custard remains separated, it is done cooking.

4. Strain the custard into the medium bowl (the one you use for your ice bath) and add the smooth peanut butter. Blend the mixture until it is uniform.

5. Float the bowl in your ice bath and stir until cool. (5-ish minutes)

6. Refrigerate in an airtight container for at least four hours. Letting it sit even longer, perhaps overnight, is even better.

To make the Chocolate Covered Pretzels:

1. Place your heavy-bottom pot or double boiler over medium heat. Add your chopped dark chocolate to the top and let it melt.

2. Break your pretzels into small, bite-size pieces (1/2 inch or less). Set a cooling rack over baking paper. If you prefer, you can simply line a baking sheet with baking paper instead.

3. Once the chocolate is melted, remove it from the heat and let sit 3 - 5 minutes to cool a little. Add your broken pretzel pieces and mix until they are covered in chocolate. Using a fork, slotted spoon, or truffle-dipper, remove the pretzel pieces from the chocolate shaking gently to remove excess chocolate. Set the pieces onto the cooling rack or baking paper to cool, leaving space in between to prevent them from sticking together. Lightly sprinkle some flaky salt onto the chocolate pieces while they are still wet. Allow to chill.

4. Once the chocolate has hardened into a shell (around 10 - 15 minutes depending on temperature & humidity) you can either place the solid pieces into a container and chill in the refrigerator or place your double boiler back over heat and dip the pretzels a second time for a thicker, crunchier chocolate shell. If dipping a second time, simply repeat step 3 and then refrigerate until hardened.

   { Since this ice cream has a rather thick base, I would suggest letting it relax in the refrigerator 30 - 45 minutes before you plan on serving it! }

To finish the ice cream:

1. When you are ready to churn, follow the instructions of your ice cream maker. Pour your chilled custard into your machine and let it churn until it has the texture you desire. Once finished, transfer the custard to a chilled bowl and gently fold in your chocolate-covered pretzel pieces.

2. Store the ice cream in a pre-chilled, air-tight container and freeze!

Nutrition:

(per 1/2 cup serving)

Servings: Four 1/2 cup sized scoops

Fat: 24 grams

Calories: 330

Nutrition estimated by Happyforks.com