Peanut Butter-Chocolate Ice Cream

recipe
You'll love this creamy frozen rendition of chocolate-peanut butter cups.

Yield:

9 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 6 Minutes
Cook: 16 Minutes
Other: 3 Hours, 30 Minutes

Nutritional Information

Calories 268
Fat 8.8 g
Satfat 2.9 g
Protein 7.7 g
Carbohydrate 42.4 g
Cholesterol 74 mg
Iron 1 mg
Sodium 147 mg
Caloriesfromfat 30 %
Fiber 2 g
Calcium 122 mg

Ingredients

1 1/3 cups sugar
1/3 cup cocoa
2 1/2 cups 2% reduced-fat milk, divided
3 large egg yolks, lightly beaten
1/2 cup fat-free half-and-half
1/2 cup reduced-fat creamy peanut butter

Preparation

Combine sugar and cocoa in a medium saucepan; add 1 cup milk, stirring with a whisk. Cook over medium heat 4 minutes or until hot. Gradually add about one-fourth hot milk mixture to eggs, stirring constantly with whisk. Add to remaining hot milk mixture, stirring constantly.

Add remaining 1 1/2 cups milk, half-and-half, and peanut butter, stirring with whisk until smooth. Cook 12 minutes over medium heat or until mixture reaches 160°, stirring constantly with whisk. Transfer mixture to a bowl. Cover and chill at least 1 hour, stirring occasionally.

Pour mixture into the freezer can of a 4-quart ice-cream freezer, and freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container. Cover and freeze 2 hours or until firm.

Note:

Oxmoor House Healthy Eating Collection

January 2008
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