Friday, July 30, 2010

Chocolate-Peanut Butter Ice Cream & Brownie Sundae

Hi, everybody! I'm Michelle from One Ordinary Day and I'm excited to be Ingrid's guest blogger today. She's off enjoying her vacation, and while she's away it seems like the perfect time to make something dark and chocolaty. Are you with me?

There's a lot of pressure when you're writing for someone else's blog... I don't want to spell any words wrong. I want to share a great recipe with you. I want to make my friend happy. And I really want to make a good impression. With those things swirling around in my head, I just couldn't quite make up my mind about what to bake. My indecision turned out to be a good thing, because instead of posting only one recipe, I'm sharing two! It's a two-for-one! Come to think of it, if I give you the recipe for my chocolate sauce then you're really getting three recipes. Woop!

Let's start out with the brownies. You can definitely use a boxed mix, but if you have the time to make Ultimate Brownies, you won't be disappointed. The name says it all. They are seriously good and pair perfectly with this ice cream. Come to think of it, they pair perfectly with anything and everything. But since you can find that recipe on my blog, let's move on and meet the real star here. Chocolate-peanut butter ice cream. Hello, new best friend.

I love peanut butter. My kids and I could possibly starve if peanut butter was taken from us. I swear, at least one person eats a peanut butter sandwich in our house every single day. And chocolate? I can't even describe my baby girl's love of the stuff or how smitten Sam and I are with anything dark and fudgy. Jim's got a sweet tooth too, and he would surely never turn down dessert. So it comes as no surprise that this sundae was a hit with all of us.

This chocolate-peanut butter ice cream recipe comes straight from The Perfect Scoop by David Lebovitz. The man knows his ice cream. His recipes never disappoint, and this one has the added perk of requiring no eggs and very little prep time. And, people, I can't even put into words how delicious this ice cream is. Is it appropriate to use the word "luscious" when you're describing ice cream? Yes? Good, because this is absolutely luscious!

Don't let summer pass by without building a big, beautiful sundae with all the trimmings. It's the perfect way to end a sunny day.
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Recipe: Chocolate-Peanut Butter Ice Cream
The Perfect Scoop by David Lebovitz

2 c. half and half
1/4 c. unsweetened Dutch process cocoa powder
1/2 c. granulated sugar
pinch of salt
1/2 c. smooth peanut butter

Whisk together the half and half, cocoa powder, sugar, and salt in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil. (It will start to foam up.) Remove from heat and whisk in the peanut butter, stirring until thoroughly blended.

Chill the mixture thoroughly, then freeze in your ice cream machine according to manufacturer's directions. (I find that chilling the ice cream mixture in an ice bath is the fastest way to get to eat my ice cream. I fill a big bowl with ice and water, then set my saucepan inside. You can also just use the fridge, but when I'm craving ice cream, I want to use the fastest method I can!)

Makes 1 quart.

Recipe: Homemade Chocolate Syrup

1 c. unsweetened cocoa powder
1 c. granulated sugar
1 c. water
1/4 tsp. kosher salt
3 tsp. pure vanilla extract

Whisk cocoa powder, sugar, and salt in a pot until combined. Add water and whisk or stir until well blended. Bring to a boil over medium heat. Boil 4-5 minutes, stirring constantly. Remove syrup from heat and allow to cool. When cooled completely, stir in vanilla extract until well combined. Pour syrup into an airtight container and refrigerate.

Makes approx. 1 3/4 c. of syrup and will keep nicely in the refrigerator for about 2 weeks.

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