Mocha Malt Peanut Butter Ice Cream

Chocolate, peanut butter, and Kahlua ice cream--it doesn't get any better than this.

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Ingredients:

• 1 1/2 cups half and half
• 2 Tablespoons instant coffee powder
• 3 Tablespoons malt powder
• 3 (1 oz) square semi-sweet chocolate, roughly chopped
• 3 egg yolks
• 2/3 cup plus 1 tablespoon sugar
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 1 Tablespoon Kahlua
• Peanut Butter Mix-in:
• 1/4 cup creamy peanut butter
• 1 Tablespoon sugar
• Half and half
• 1/2 teaspoon vanilla extract

Method

In a medium saucepan over medium heat add half and half, instant coffee powder, malt powder, and chocolate. Cook over medium-high heat, constantly stirring, until all chocolate has melted and powders have dissolved. In a large bowl, beat egg yolks and sugar until thick. Stir in 1/2 cup of the hot saucepan mixture into beaten egg yolk (to temper to prevent scrambling of the eggs). Pour this new egg yolk mixture back into saucepan. Constantly stirring, cook over low heat for about 5 minutes, or until mixture thickens. Remove from heat and cool to room temperature. Add in whipping cream, vanilla, and Kahlua and mix well. Place mixture into refrigerator to cool for 2 hours. Freeze in ice cream machine according to the manufacturer's directions. Once ice cream is smooth and creamy, transfer to a storage container. Crumble Peanut Butter Mix-in into ice cream and spread it around to make sure it is evenly distributed. Ice cream may be eaten fresh out of ice cream machine (it will be still soft) or frozen for about 5 hours until hard. Makes about 1 quart. Peanut Butter Mix-in: In a medium skillet over medium heat add peanut butter and sugar. Cook until peanut butter is melted. Reduce heat to low and add half and half. Stir until well combined. Turn off heat and add vanilla extract. Place in refrigerator.

Notes:

Number of servings: 8

Submitted By: film_score
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