One day I realized Kitchenaid made an ice cream maker attachment and immediately needed to get my hands on one. I decided I was going to make a new batch of ice cream every week! I was flagging and printing all kinds of ice cream recipes while patiently waiting for my Amazon.com shipment.
When it came, I immediately put it in the freezer and read the instructions. I couldn't wait to try it out.
Then... it sat in the freezer for a few weeks. Doh!
Finally one night I had some free time and decided to make Kelly Neil's Baskin Robbin's-Style Chocolate Peanut Butter Ice Cream. My very first batch.
Isn't she pretty?
She wasn't so pretty earlier. My advice- make sure when you're asked to bring the ingredients to a rolling boil that you keep a close eye and a quick hand on the saucepan. Or else your stove top will look like this:
After that mess is cleaned up, the fun part begins. Just sit back and let it whir.
I didn't let the boiled mixture chill long enough and plus I lost a bit when it boiled over but I was still pretty happy with the tasty end result.
from Kelly Neil
2 Cups Heavy Cream
1/2 Cup Sugar
1/4 Cup Cocoa
pinch of salt
1/2 Cup Creamy Peanut Butter
1-2 Tbsp Powdered Sugar
1. Whisk cream, coca, sugar and salt in a saucepan to a full roiling boil (should be foamy) - chill
2. mix PB and icing sugar together (adjust amount of icing sugar to taste - I used 2 Tbsp)
3. Churn chocolate batter in an ice cream maker
4. In a container, layer churned batter with dollops of PB - freeze