(no subject)
Dec. 13th, 2021 12:56 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Peanut Butter Ice Cream.
1 1/2 cups cream
2 cups milk (I used 3 1/2 cups half-and-half)
1 cup sugar
1 cup peanut butter, divided
4 tsp cornstarch mixed with 2 Tbsp cold milk
5 egg yolks
2 tsp vanilla
Put the cream, milk, sugar, and 1/2 cup peanut butter in a medium heavy-bottomed saucepan, and place it over medium-high heat. Cook, whisking occasionally to keep the milk from scorching, until the mixture comes to a full rolling boil. Whisk the cornstarch mixture in and cook for 1 minute more. Remove the pot from the heat.
Whisk the yolks. Temper with 1/2 cup dairy mixture, then pour the yolk mixture back into the dairy while whisking. Place the pot over medium-low heat while whisking, until the temperature reaches 180 F. Stir in the vanilla. Immediately pour the custard into a shallow metal or glass bowl, and nest that bowl in an ice water bath, stirring occasionally until it cools down to ~50 F, cool to the touch. Transfer the cooled custard base to the fridge to cure for 4 hours, preferably overnight.
Churn according to ice cream maker instructions. While it is churning, melt 1/2 cup additional peanut butter and let cool slightly. Remove the churned ice cream to a container and drop dollops of melted peanut butter over each layer of ice cream. Once all of both are in the container, use a butter knife to gently swirl the mixture. Store in the freezer for 4-12 hours before serving.
What worked: This was intensely peanut butter-flavored in exactly the way I was looking for. I wasn't going to add the vanilla, but the wife persuaded me that it would round out the flavor. It didn't need the additional peanut butter ribbon - which was good (see what didn't work). Flavor-wise, it reminded me of the center of Nutter Butters.
Like all the ice cream recipes from this book, the final texture was professional-grade. (I did have to soak the ice cream scoop in hot water in between servings, but that didn't play out in the eating texture.)
What didn't: I planned to use crunchy peanut butter even though the recipe called for creamy. (I don't see the point of creamy peanut butter.) Unfortunately, the wife grabbed a creamy by mistake. C'est la vie.
The custard base set up very, very quickly - probably due to the peanut butter. I let it cure overnight and I had to dollop it into the churning bowl rather than pouring, which made for a bit more mess.
When I melted the peanut butter on the stove over low heat, I took my eye off it and it scorched, so I threw it out. The ice cream cookbook suggests making peanut butter ribbon 1) with coconut oil added; 2) over a double boiler. (I am sure you could melt it safely in a microwave, but we don't have the counter space for one.)
This is staying in the freezer longer than anticipated because we have both had colds and don't really want dairy right now. That might mean some freezer burn/ice crystallization.
Will I make it again? This will be a go-to for a deeply intense peanut butter flavor. I might try adding a fudge ripple next time, though realistically it would be easier to make chocolate ice cream and add a peanut butter ripple.
1 1/2 cups cream
2 cups milk (I used 3 1/2 cups half-and-half)
1 cup sugar
1 cup peanut butter, divided
4 tsp cornstarch mixed with 2 Tbsp cold milk
5 egg yolks
2 tsp vanilla
Put the cream, milk, sugar, and 1/2 cup peanut butter in a medium heavy-bottomed saucepan, and place it over medium-high heat. Cook, whisking occasionally to keep the milk from scorching, until the mixture comes to a full rolling boil. Whisk the cornstarch mixture in and cook for 1 minute more. Remove the pot from the heat.
Whisk the yolks. Temper with 1/2 cup dairy mixture, then pour the yolk mixture back into the dairy while whisking. Place the pot over medium-low heat while whisking, until the temperature reaches 180 F. Stir in the vanilla. Immediately pour the custard into a shallow metal or glass bowl, and nest that bowl in an ice water bath, stirring occasionally until it cools down to ~50 F, cool to the touch. Transfer the cooled custard base to the fridge to cure for 4 hours, preferably overnight.
Churn according to ice cream maker instructions. While it is churning, melt 1/2 cup additional peanut butter and let cool slightly. Remove the churned ice cream to a container and drop dollops of melted peanut butter over each layer of ice cream. Once all of both are in the container, use a butter knife to gently swirl the mixture. Store in the freezer for 4-12 hours before serving.
What worked: This was intensely peanut butter-flavored in exactly the way I was looking for. I wasn't going to add the vanilla, but the wife persuaded me that it would round out the flavor. It didn't need the additional peanut butter ribbon - which was good (see what didn't work). Flavor-wise, it reminded me of the center of Nutter Butters.
Like all the ice cream recipes from this book, the final texture was professional-grade. (I did have to soak the ice cream scoop in hot water in between servings, but that didn't play out in the eating texture.)
What didn't: I planned to use crunchy peanut butter even though the recipe called for creamy. (I don't see the point of creamy peanut butter.) Unfortunately, the wife grabbed a creamy by mistake. C'est la vie.
The custard base set up very, very quickly - probably due to the peanut butter. I let it cure overnight and I had to dollop it into the churning bowl rather than pouring, which made for a bit more mess.
When I melted the peanut butter on the stove over low heat, I took my eye off it and it scorched, so I threw it out. The ice cream cookbook suggests making peanut butter ribbon 1) with coconut oil added; 2) over a double boiler. (I am sure you could melt it safely in a microwave, but we don't have the counter space for one.)
This is staying in the freezer longer than anticipated because we have both had colds and don't really want dairy right now. That might mean some freezer burn/ice crystallization.
Will I make it again? This will be a go-to for a deeply intense peanut butter flavor. I might try adding a fudge ripple next time, though realistically it would be easier to make chocolate ice cream and add a peanut butter ripple.
no subject
Date: 2021-12-14 06:04 am (UTC)no subject
Date: 2021-12-14 05:57 pm (UTC)That does sound good
Date: 2021-12-14 06:59 am (UTC)I gather that you were happy with the level of peanut taste. If you do it again without the peanutbutter ribbon, would you increase the amount of peanutbutter that goes into the pot?
I wonder because I always transfer my icecream to silicon muffin cups to freeze solid, and thus have easy to grab single servings of a consistent size. But this approach doesn't lend itself as well to ribbons...
Re: That does sound good
Date: 2021-12-14 03:16 pm (UTC)The peanut butter I used was no sugar added, so that helped.
Re: That does sound good
Date: 2021-12-14 03:17 pm (UTC)