Chocolate Peanut Ice Cream PiePosted: June 21, 2012
In honor of the first day of summer, I thought I’d offer up one of the best summer cool off recipes I could think of – Ice cream pie. Yes. It is as good as it sounds. It is also the perfect treat to celebrate special occasions, like graduations and weddings! Be warned, this is a long post!
I decided to make a custard ice cream for this extra special recipe. I am finding that I have more luck with the custard base ice creams than the non custard ones. I think it’s because I am always trying out different fat percentages with the milk. If you want a less sweet, less fatty ice cream, but you still want the creamy dreamy awesomeness of ice cream, go with a custard base. It is well worth the extra time and effort that goes into it. Here’s a shot of my new pot! 🙂
This recipe called for 5 egg yolks to be blended with cocoa powder and sugar.
It made a WONDERFUL base to the ice cream.
Once the milk is heated to just bubbling, add 1/4 cup at a time, while whisking or mixing, to the yolk base.
Blend, blend, blend…
Once it is all incorporated, put it back in the pot and cook it over medium low heat, whisking all the while, for about 5 minutes.
When the mixture is thick enough to coat the back of a spoon, it’s good to go. (I normally would have cooked it a little longer, for a thicker custard, but I was in a rush…)
The recipe I found offered a very helpful tip: strain the custard before cooling. It’s to make sure no cooked egg bits make their way into your ice cream!
Smart idea, eh?
For the pie crust, I had wanted to use graham crackers, but since I did not have any, I used Maria crackers. Best. Idea. Ever. They are not too sweet but oh so delicious.
This is the first time I got to use my new food processor. Isn’t she CUTE?
I blended up about 15 crackers, and then blended in about 2 tbsp of melted butter. It made for a simple and delicious pie crust.
Here’s the pie crust, waiting for it’s ice cream topping!
Once the custard is cool, it’s time to go into the ice cream maker. I normally would have let the custard set for at least 8 hours (or overnight), but again, I was rushed…
Here’s the before shot.
And the after.
I crushed up some Spanish peanuts to mix in with the ice cream, along with some chocolate chips.
5 mins before the ice cream is set, pop in your mixings. Make sure to monitor it closely, because it may overfill.
Here’s a shot of me trying to transfer the ice cream to the pie mould quickly, before the ice cream froze too quickly to the container. It’s quite the process. You need to act quickly.
I added another layer of peanuts and chocolate for the topping. I probably added a little too much, but hey, it was great!
I served it with some celebration champagne. What a great evening!
Jacquie’s super awesome Chocolate Peanut Ice Cream Pie (Courtesy of the Chubby Cook)
You will need:
For the ice cream:
5 egg yolks
1/2 cup plus 2 tablespoons unsweetened cocoa powder
1/2 cup granulated sugar
1 1/4 cup whole or 2% milk
1 cup heavy whipping cream
2 teaspoons pure vanilla extract
Toppings and mixings:
2 cups crushed peanuts
1 cup milk chocolate chips
For the pie crust:
15 Maria Crackers
2 tbsp melted butter
Add the milk to a sauce pan over medium-low heat. Heat until it starts to bubble around the edges. As it is heating, take out a medium size mixing bowl and add in the yolks, sugar and cocoa powder. Mix it up in the bowl with a hand mixer until thick. When the milk is hot, pour about 1/4 cup into the chocolate mixture at a time- whisking to incorporate. Do not pour all the milk in at once- this will cook your eggs. Once they are combined, return the mixture to the sauce pan and put over low heat. Stir constantly to prevent burning and cook it over low heat to prevent eggs from cooking too much. If the mixture comes to a boil, remove from the heat immediately and continue to stir. Cook the mixture for 5-6 minutes or until it thickly coats the back of a metal spoon. Now, take the custard and pour through a fine mesh sieve into a bowl. Covered with plastic wrap and let it rest in the refrigerator for the next six to eight hours.
After the custard has set, remove from the fridge and take off the plastic wrap. Pour in the cream and vanilla. Mix gently. Pour the mixture into the ice cream carafe. Run the ice cream maker for about 25 minutes. While you are waiting, make ice cream pie crust by blending the maria crackers in a food processor until they become a fine powder. Add butter and blend until incorporated. Flatten into a pie mould and put in fridge until ready to use.
5 minutes before the ice cream is ready, add half of the peanuts and a handful of chocolate chips to the ice cream maker. Make sure it does not overfill. When the ice cream is ready, transfer directly into the pie mold and top with remainder of peanuts and chocolate chips. Put back into freezer for at least 1 hour to set.
Enjoy. A LOT!