Old Fashioned Southern Cookin’ – The ideal dessert for banquets with covered dishes.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 35 mins |
| Servings: | 10 |
| Yield: | 5 cups |
Ingredients
- 2 cups whole milk
- 1 cup heavy whipping cream
- ½ cup white sugar
- ½ cup unsweetened cocoa powder
- 4 egg yolks
- ¾ cup semisweet chocolate chips
- ½ teaspoon vanilla extract
- ¾ cup peanut butter, or to taste
Instructions
- Stir whole milk, heavy cream, sugar, and cocoa powder together in a saucepan over low heat; cook, stirring, until sugar and cocoa powder have dissolved, about 5 minutes.
- Beat egg yolks in a bowl with an electric mixer until thick and pale yellow, about 4 minutes. Stir about 1/2 cup of cocoa mixture into egg yolks, whisking constantly.
- Pour egg yolk mixture into cocoa mixture; cook, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon, about 5 minutes. Pour cocoa mixture into a bowl.
- Place chocolate chips in a large microwave-safe bowl; heat in microwave in 20 second intervals until warm, stirring until chocolate chips are melted. Stir chocolate chips and vanilla extract into cocoa mixture just until combined; refrigerate until cold, about 2 hours.
- Freeze chocolate mixture in ice cream maker according to manufacturer’s instructions. Drop peanut butter by spoonfuls into ice cream; using a knife, fold peanut butter through ice cream to form ribbons of peanut butter throughout.
- This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article,
Nutrition Facts
| Calories | 356 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 119 mg |
| Dietary Fiber | 3 g |
| Protein | 9 g |
| Saturated Fat | 12 g |
| Sodium | 123 mg |
| Sugars | 21 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
This ice cream is amazing. Rich, cream and oh so chocolatey. I didn’t melt the chocolate chips in the microwave. Just threw them into the hot liquid and whisked until they had melted. We didn’t wait long after it was done in the ice cream maker to eat it. The rest was put into the freezer. Stayed creamy and scoopable. When I’ve made ice cream in the past it always turned into a brick. Definitely will be making this again
The custard wouldn’t thicken up for me very well so I added another egg yolk and then it did. I didn’t have semi-sweet chocolate chips so I used milk chocolate ones. I think it turned out great, it was very rich, almost like frozen fudge. It probable wouldn’t have been so rich without the changes.