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Strawberry Rhubarb Crumble Ice Cream

10 Jul

“Talk about somethin’ sure gonna make me shout
Go on get some rhubarb pie – that’s what it’s all about” ~ John Fogerty

It feels good to be back!

I’m baaaaaaack.

You read that correctly. I’m officially back from hibernation and it’s glorious! A huge thank you to The Nosher for the little push to come back in the ice cream game! This post originally appeared on their website on July 1st.

Today is a very special day. Not only is it July, and hence my favorite month because it is National Ice Cream Month, but it is also my first blog post since The Husband and I welcomed Baby Sugar into our lives!

When thinking about what ice cream flavor to make for 365scoops’ grand “re-opening” I felt it fitting to write about the marriage of my two favorite desserts: strawberry rhubarb anything (err, pie or crumble) and ice cream.

Beautiful Rhubarb

I have always had a love affair with strawberry rhubarb pie. I literally cannot get enough of it. One of my more embarrassing restaurant experiences happens to involve strawberry rhubarb pie. The Husband took me out to a yummy dinner for my birthday. My only request was warm strawberry rhubarb pie for dessert. The pie came and lo and behold, it was cold. I sent it back. It came again, and alas, still cold. The Hubby, who is normally a very reserved, I’m-not-going-to-return-my-food-and-bother-the-waiter-I’ll-eat-it-no-matter-what kind of guy said, “just eat it, who cares” to which I responded ever so kindly, “oh hell no”. I gently reminded him that it was my birthday and would he be so kind as to ask the server again to bring a warm slice of pie. Consider it my birthday gift, I told him. The Husband begrudgingly motioned for the server to come over, for a third time, and provide us with a warm slice of pie. Picture little beads of sweat pooling on The Husband’s forehead and upper lip. Picture me sinking in my chair out of shear embarrassment and fear. And now picture a piping hot slice of strawberry rhubarb pie landing at our table. That, my friends, was splendid.

Sweet, sweet strawberries

This recipe is a perfect fusion of pie and ice cream. Picture rich vanilla bean ice cream with chunks of strawberry rhubarb crumble. Talk about delicious! For this recipe you’ll make a simple strawberry rhubarb crumble and throw chunks of it into freshly churned vanilla bean ice cream. It’s like deconstructed pie a-la-mode. Need I say more?

Bringing the vanilla bean ice cream mixture to 165 degrees F

Vanilla Bean Ice Cream Ingredients

3 cups half-and-half

4 egg yolks

2/3 cup sugar

1 tbs vanilla bean paste

1/2 tsp vanilla extract

Vanilla Bean Ice Cream Method

In a medium saucepan, heat two cups of half-and-half until small bubbles begin to form around the edges. Add the vanilla bean paste and vanilla extract and whisk thoroughly.  Set aside.

In the meantime, in a heat-proof bowl, whisk together the four egg yolks, slowly adding in the sugar until the mixture thickens and turns a pale yellow.

Temper the eggs by slowly pouring the hot milk mixture into the egg yolk mixture, stirring vigorously until well-incorporated.  Pour back into the medium sauce pan and heat until a candy thermometer reads 165 degrees F, or the mixture is thick enough to coat the back of a spatula. Remove from the heat.

Pour the mixture through a fine mesh strainer, removing any small clumps that may have formed. Pour in the last cup of half-and-half, and set aside. Let the mixture cool completely before refrigerating for at least 2 hours or overnight.

Churning the vanilla bean ice cream. Check out those beautiful specks of vanilla bean

While the mixture is being chilled, make the strawberry rhubarb crumble.

Strawberry Rhubarb Crumble Ingredients

Adapted from Epicurious, originally featured in Bon Appétit

3/4 cup all purpose flour

2/3 cup plus ¼  – ½ cup sugar

Pinch of salt

6 tablespoons chilled unsalted butter, cut into 1/2-inch slices

1 cup old-fashioned oats (I used quick cook oats and they were fine)

1 tbs vanilla paste

1 pound strawberries, hulled, and sliced (approx 1 container)

12 ounces rhubarb ends trimmed, stalks cut crosswise into 1/2-inch-thick pieces (if you can’t find fresh rhubarb feel free to use frozen, I did!)

Strawberry and rhubarb marinating with sugar

Strawberry Rhubarb Crumble Method

 Preheat oven to 375°F.

Butter a 9 inch round glass baking dish.

Combine flour, 2/3 cup sugar, and salt in medium bowl; whisk to blend.

Add butter. Rub in with fingertips until mixture sticks together in clumps. Mix in oats.

Place ¼  cup sugar in large bowl and add vanilla paste, and mix to blend well.

Add strawberries and rhubarb to sugar in bowl; toss to coat well.

Pour the fruit filling into prepared baking dish. Sprinkle oat topping evenly over filling.

This is how the crumble crumbles!

Place on a baking sheet in case the crumble erupts and bake until filling bubbles and topping is crisp, about 45 minutes. Let cool 15 minutes.

At this point, the ice cream base should be cold enough for you to churn. Pour the vanilla bean mixture into the base of an ice cream maker and churn according to the manufacturer’s instructions (approximately 20 minutes).

Freshly baked strawberry rhubarb crumble. Yes, I stole a few bites. Can you blame me?

When the ice cream is done, scoop a heaping spoonful of ice cream into a storage container, and break pieces of the crumble into the ice cream. Stir gently and repeat until you have a container full of ice cream and crumble. Return this heavenly treat to the freezer for a few hours to harden, or if you can’t wait, enjoy immediately.

Layering the ice cream

If you’re serving it straight from the freezer, let it sit out for approximately 10 minutes to soften before scooping.

 This ice cream can last in your freezer for up to a month but I have never, ever, seen it last that long.

Enjoy!

Dig in!

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365Scoops + Kosher Like Me FREE Ice Cream Giveaway

11 Oct

“The best things in life are free.”

I couldn’t agree more.

Luther Vandross and Janet Jackson sang their hearts out in their famous duet, “The best things in life are free” and now you can eat your heart out on some FREE, that’s right, FREE 365scoops ice cream.

Here’s how it works:

In celebration of Kosher Like Me’s one year anniversary, 365scoops and its amazing food blogger, photographer and culinary wiz friend, Liz Rueven of Kosher Like Me, are teaming up to give away one free quart of ice cream to a lucky winner.

Kosher Like Me is a terrific blog that came to be after it’s kosher-observant author, Liz Rueven, had ordered too many monotonous meals of grilled fish and veggie laden pasta. Determined to find more exhilarating and varied vegetarian dining experiences, Liz is on the lookout for restaurants that adjust their offerings as the seasons change. She is interested in chefs who are flexible  enough to accommodate vegetarians (and with a smile, please) and who care about how their food is grown, harvested and handled. Her culinary adventures, restaurant experiences, and delicious recipes and photos are all shared in this blog.

365scoops is thrilled to be joining Liz Rueven and Kosher Like Me for this terrific anniversary celebration and FREE ice cream giveaway.

Here’s what you do to enter the contest:

  • Enter a comment at the end of this Kosher Like Me post and tell Liz what your favorite ice cream flavor is. Be sure to include your email address so that we can contact you!
  • For an extra entry, please “like” the Kosher Like Me facebook page. (While not a requirement for the contest, please “like” the 365coops facebook page as well, so you can learn about other awesome 365scoops recipes and giveaways)
  • If you are not a subscriber to the Kosher Like Me newsletter yet, you may subscribe (see the box to the right of the post that says “sign me up”?) and garner a third chance at winning.

Be sure to return to the comments section here and let Liz know which actions you have taken.

Make sure to enter this giveaway by midnight EST on October 21, 2012.

The winner will be selected by Random Number Generator and announced on Tuesday, October 23.

Prizes must be claimed and you must order your quart of ice-cream by October 31. Claims after that date will not be honored.

Good luck!

Mint Chip Bon Bons

20 Sep

“If you get melted chocolate all over your hands, you’re eating it too slowly.”  ~Author Unknown

Mint Chip Bon Bons

Amen friends, amen. This recipe for bite-sized mint chip bon bons calls for a fast eater! I fully support savoring delicious foods, eating slowly so as to delight in each bite. That, however, does not work with ice cream! The longer you wait, the faster it melts. Same goes for these bon bons. These morsels of goodness are smothered in chocolate, so if you hold them for more than the time it takes to grab from the freezer and pop in your mouth, you’ll be covered in chocolate. A sure sign that you’re eating too slowly!

You may recall the great mint tragedy of 2011. It was epic. The first failure of 365scoops. But hey, it was a learning experience and ever since then, I’ve tried to reclaim my mint ice cream recipes, perfecting them in hopes of an “ah-hah” mint ice cream moment. I think we’re nearly there!

These bon bons are an ode to mint chip ice cream, and a fun twist on the classic ice cream. Rather than having to get a bowl and spoon, and go into the freezer and scoop out ice cream, these special treats are already bite-sized. All you have to do is grab one (or two, or three….) and enjoy. They’re so simple that they’re hard to resist.

The crunchy outer shell, mixed with the refreshing mint chip ice cream is an absolutely satisfying snack. Plus they’re totally adorable and hard to refuse. In fact, I swear that every time I open the freezer (allegedly to get out frozen spinach, or some ice cubes) I hear “eat me, eat me.” I’ve had my ears checked. There’s nothing wrong with me. I swear these things talk. And you know what? I listen. That’s right, I’m a good listener, and I’d hate to disappoint these cute little guys. And so I indulge them and eat one. I’m a real martyr. Thankyouverymuch.

Aaaaaaanyhow….mint chip bon bons. They’re great. Try them yourself. Super easy, super fun, super satisfying. Enjoy!

Pure mint deliciousness

Ingredients – Ice Cream

3 cups half-and-half

2/3 cup sugar

1/2 tsp mint extract

2 oz semisweet chocolate, melted (not chips!)

Ingredients – Chocolate Coating (for 12 Bon Bons)

6 oz semi-sweet chocolate, melted (not chips!)

1 tsp vegetable oil

Method

Scoops of mint chip ice cream

One of the great things about this recipe is that it is egg-free, which in the ice cream world means hassle free. While I generally prefer custards (they’re much creamier and often a more robust flavor) they require an additional step of tempering eggs. It’s certainly worth it, but in a pinch, egg-free ice cream will do. This ice cream recipe contains 4 ingredients and nothing more. No preservatives, no junk, no nothing. Just pure mint-chocolatey goodness. I’ll raise a scoop to that!

First, make the chocolate chips by melting 2 oz semi-sweet chocolate (not chips, but the 1oz blocks) in the microwave in 30 second increments. Stir and repeat until the chocolate is fully melted. Spread the chocolate into a very thin layer onto a piece of parchment paper. Transfer to freezer and let harden until you’re ready to break the chocolate into chips.

Scoops of ice cream with toothpicks

Next, make the ice cream. Pour three cups of half-and-half and sugar into a medium pan and heat until small bubbles form around the edges. Whisk periodically so that the sugar dissolves completely. Remove from heat and stir in the mint extract. If you want a stronger mint taste then add a bit more mint extract, but remember, a little goes a long way, so I would suggest adding in a drop at a time, whisking thoroughly, and then tasting to be sure you haven’t overdone it! Let this mixture cool completely, and transfer to the refrigerator to chill.

Once the mixture is fully chilled, transfer to the base of an ice cream maker and churn according to the manufacturer’s instructions (approximately 2o minutes). While the mixture is churning, take the chocolate sheet out of the freezer and using a paring knife, slice the chocolate into very thin slivers to make chocolate chips (if done correctly, the chips will almost look like little slivers of glass). Approximately 5 minutes before the mixture is done churning slowly pour in the chocolate chips. Once done churning, transfer to a freezer safe container and let harden overnight.

To make the 12 bon bons line a baking sheet with parchment paper. Take a scoop of ice cream, and transfer quickly to the baking sheet. Put a toothpick in each scoop and return to freezer. You’ll need to work very quickly here or else the ice cream balls will melt. Let them harden in the freezer for a few hours before you begin dipping. (You will have leftover ice cream which you can either enjoy itself, or you can double the chocolate and make an additional dozen bon bons.)

When you’re ready to coat the bon bons, melt the 6 oz of chocolate in the microwave in 30 second intervals. Stir, and repeat until the chocolate is completely melted.

The finished product! Bon Appetit

Remove the ice cream from the freezer, pick up each ice cream ball by the toothpick and dip very quickly into the warm chocolate. Flip over and repeat on the other side. Remove the toothpick and immediately transfer to the freezer. Repeat until you’ve done this with all 12 bon bons. This is an extremely messy process and not an exact science. The bon bons will not be the most beautiful shape, that’s OK. I promise, they taste delicious. Let harden in the freezer for 15-30 minutes before enjoying. Serve with a fresh sprig of mint and voila, you have your very own mint chip bon bons!

The Verdict: Delicious! The chocolate shell is quite thick, so if you don’t want so much chocolate coating, feel free to only dip one side, or to drizzle the chocolate on top instead of fully immersing the ice cream balls into the chocolate. No matter how you shake it, the combination of mint and chocolate is truly irresistible and very refreshing! These are a perfect dessert for any meal!

 

Coffee Heath Bar Ice Cream in Oreo Cookie Pie Shells

20 Jul

“Coffee is a beverage that puts one to sleep when not drank” ~ Alphonse Allais

Voila!

Yes, this happened. And yes, this flavor was delicious.

Here’s how it all came to be. One of my BFFs, let’s call her “Key West Friend” was in town visiting for her birthday. Naturally, I offered to make her a special birthday concoction. Her only request was coffee. My only thought was that heath bar and Oreo needed to be included. The rest is history.

Whenever The Hubby and I go out to ice cream (which, I must admit, happens rather regularly) I always gravitate towards something with coffee, Oreo and Heath bar. It never fails. So, it made logical sense that this creation would take the same shape. The only problem with going out to ice cream with me, is that I’m a horrible critic. I taste about 10 flavors before placing my order, and with each bite, debate the consistency, creaminess, freshness and flavor. I am so annoying. It’s really unpleasant, and I’m sorry. But, every time I go for ice cream, I consider it reconnaissance, and if I don’t know what my competitors are doing, how can we possibly keep improving our product at 365scoops? I rest my case.

Oreos for the crust; heath bar for the mixins. Yes, I ate some of this while preparing the ice cream. I couldn’t resist!

Anyhow, back to the birthday ice cream. I wanted to make an extra special birthday concoction, but felt that transporting an ice cream pie to work and then to visit my friend was totally untenable. Solution? Mini coffee heath bar ice cream pies. We all know that miniatures are so much cuter anyhow, and this way people can eat their own serving, without really feeling too guilty about it. So, I made the ice cream, and individual oreo cookie pie shells and voila, there you have it! A special birthday treat for a very special friend.

Coffee Heath Bar Ice Cream in Oreo Cookie Pie Shells

Created by 365scoops

Whisking in the instant coffee to the milk mixture. I sure could go for a glass of iced coffee right about now….

Ice Cream Ingredients

3 cups half-and-half

3 egg yolks

3 tbs instant coffee ( I use Maxwell House, but Starbucks Via works well too, it’s just more expensive)

3/4 cup of sugar

4 Heath Bars, crushed into varied sized chunks (use 3 for mixing into the ice cream; reserve 1 for a topping)

The oreo pie shell right before baking. Totally delicious.

Mini Oreo Cookie Pie Shell Ingredients

From Chaos in the Kitchen

24 Oreos

1/4 cup butter, melted

Method

First, make the ice cream. Heat 2 cups of half-and-half in a medium sauce pan until small bubbles form around the edges. Stir in the instant coffee and whisk until blended. Remove from the heat and set aside.

Meanwhile, whisk together the three egg yolks, slowly pouring in the sugar until the mixture is creamy, thick, and pale yellow.

Whisking the egg yolks and sugar right before tempering.

Temper the eggs by slowly pouring the hot milk mixture into the egg yolks, stirring until the two mixtures are well combined. Pour back into the sauce pan and heat until the temperature reaches 165/170 degrees, or until the mixture is thick enough to coat the back of a wooden spoon. Remove from the heat and pour in the third cup of half-and-half.  Let cool completely and then refrigerate for at least 2 hours or overnight.

While the mixture is cooling, make the Oreo Cookie Mini pie shells.  Preheat the oven to 350°F and coat 8-10 cupcake molds with spray or butter . Place Oreos in a large plastic zip top bag and smash them either by hand, or using a rolling pin. You can also process in the food processor (which I did) and this will give you a more  consistent crumb.

Melt the butter in the microwave.

A little extra heath bar for topping…

Empty crumbs into a mixing bowl and stir in melted butter until well combined. Pat wet crumbs all over and up sides of pie dish, making an even surface. Bake crust for 8-10 minutes or until hardened.  Cool completely before filling with ice cream.

Once fully chilled, pour into the base of an ice cream maker and churn according to the manufacturer’s instructions (approximately 20 minutes). While the mixture is churning chop up 3 Heath Bars into various sized pieces and approximately five minutes before the mixture is done churning, pour the Heath Bar into the ice cream maker. Once finished, remove from the machine and transfer to a freezer safe container for at least 2 hours before enjoying. You can eat this straight from the machine, but it will be more like a soft serve, rather than “scoopable” ice cream.

The Great Assembly: Place one mini Oreo Cookie pie shell on a plate. Fill with 1-2 heaping scoops of ice cream. Sprinkle with a few chunks of Heath Bar for good measure and enjoy.

I NEED one of these, stat. So extremely delicious.

The Verdict: I’m not going to lie, these were insanely good. The birthday girl and her gal pals agreed. Perhaps the best compliment I got was from the birthday girl’s hubby who said ” This might sound sort of backwards, but I personally hate coffee, and this tastes just like coffee, which means it’s spot on the flavor, so I can actually appreciate how delicious it would be if I liked coffee.” For a second I sat there totally confused, until I realized that what he was saying is for a coffee lover, this stuff is damn good. And I agree. Plus eating ice cream out of an individual oreo cookie pie shell makes it even more outstanding! Enjoy.

The Wackiest Jewish Ice Cream Flavors on Earth

16 Jul

In honor of National Ice Cream Month I was invited to write a guest piece on JCarrot’s blog about wacky Jewish Ice Cream flavors.

Nova Lox Ice Cream…coming right up!

If you’re a fan of Ben and Jerry’s, you’ve likely heard of some comically flavored ice creams — Americone Dream or Phish Food, anyone?

This summer, in honor of National Ice Cream Month (yes, it’s a real thing), we’ve rounded up the craziest Jewish ice cream flavors from herring to cholent and haroset to jelly donuts.

Fan favorites include everything from tzimmes (honey carrot ice cream) scooped up at Max & Mina’s Ice Cream in Queens, N.Y., to hummus, tehina and za’atar offered at Lavan Restaurant in Jerusalem and local Tel Aviv ice cream parlors.

But nothing quite compares with the quintessential Jewish Diaspora flavor — Nova Lox.

Read the entire article here

Anniversary Ice Cream

5 Apr

“I’ve been looking forward to this for 364 days.” ~ someecards

HAPPY ANNIVERSARY 365SCOOPS!

Folks, you guessed it!  Today is the ONE year anniversary of 365scoops, and what a year it’s been!

Since we started last April 5th we’ve:

In honor of 365scoops’ anniversary, receive 10% off your next order throughout the month of April. Mention code 365ANN and consider it done!

Many people ask why I named this blog 365scoops. Simply put, I believe that everyone should eat ice cream daily, heck, a scoop a day keeps the doctor away! So, in honor of that motto, I’ve created a very special birthday ice cream treat.

Here’s to a wonderfully sweet, rich, fun and fulfilling year. Happy Anniversary 365scoops, I love you!

Look at that gorgeous vanilla bean swirl

Vanilla Bean Ice Cream with Salted Caramel and Milk Chocolate/White Chocolate Covered Waffle Cones

Ingredients: Ice Cream

3 cups half-and-half

3 egg yolks

3/4 cup sugar

1 tbs vanilla bean paste

1 tsp vanilla extract

Salted caramel (recipe below)

1 cup chopped chocolate covered waffle cones (recipe below)

Starting to caramelize the sugar

Ingredients: Salted Caramel

1/2 cup granulated sugar
3 tablespoons unsalted butter
A few grinds of sea salt
1/3 cup heavy cream

Method: Salted Caramel

Melt the sugar over medium to moderately high heat in a larger pot than you think you’ll need–at least two quarts, whisking or stirring the sugar as it melts to ensure it heats evenly. Cook the liquefied sugar to a nice copper color.

Copper colored sugar, right before adding the butter and cream

Add the sea salt and butter and stir until the butter melts. Lower the heat and slowly drizzle in the heavy cream, whisking the whole time. The sauce will foam and hiss; just ignore it and whisk until the sauce is smooth. Taste it and if you think it needs more sea salt, grind in a bit more. Set aside until needed. This can be stored in the refrigerator for up to a week, but you’ll be using it all in this outstanding ice cream!

Ingredients: Chocolate Covered Waffle Cones

1 cup waffle cones, broken into small- medium pieces

1/2 cup melted milk chocolate chips

1/2 cup melted white chocolate chips

Freshly ground sea salt (optional)

Sugar and foaming butter...it's about to be delicious

Method: Chocolate Covered Waffle Cones

Carefully break the waffle cones into small-medium pieces.

Heat the milk chocolate chips then the white chocolate chips  in the microwave for 30 seconds. Stir and heat again for 10 seconds. Stir and repeat until the chocolate chips are melted. Be careful not to burn the chocolate!

Dip half of the pieces of cone into the chocolate and coat completely. Repeat with the white chocolate. Place the chocolate covered cone pieces on a parchment-paper lined baking sheet, and if you want, drizzle with freshly grated sea salt. Let the cone pieces harden in the refrigerator for approximately 35 minutes and reserve for later.

Creamy dreamy caramel

Method: Ice Cream

In a saucepan heat the half-and-half until small bubbles form around the sides. Set aside. While the mixture is heating, whisk together three egg yolks and sugar in a large heat-proof bowl until the mixture thickens and turns a pale yellow. Temper the eggs by slowly pouring in the heated half-and-half and whisking together. Pour this mixture back into the saucepan, add in the vanilla bean paste and vanilla extract. Heat the mixture until it reaches 175 degrees or is thick enough to coat the back of a wooden spoon. Let cool completely before refrigerating for 1-2 hours.

Dipping the milk chocolate cone

The Great Assembly

Once the ice cream is chilled, pour into the base of an ice cream maker and churn according to the manufacturer’s instructions. Approximately 5 minutes before the mixture is done churning pour in the chocolate covered waffle cone pieces.  Once done churning you’ll need to assemble the ice cream with the salted caramel swirl. Scoop 2 tbs of caramel on the bottom of the freezer safe container. Layer with a hefty scoop of ice cream. Repeat until you fill the container, each time digging the spoon to the base of the ice cream and swirling very gently so that the caramel swirls throughout the ice cream.

Beautiful chocolate and sea-salt covered waffle cones

Top with a few extra chocolate covered waffle cone pieces for good measure and return to the freezer to harden. When you’re ready to eat it, grab and spoon and dive in!

The Verdict: TERRIFIC!!! What a wonderful way to celebrate this most auspicious day….365 days of 365scoops! The Hubby and I had friends over to celebrate this occasion and they absolutely loved the ice cream. In fact,  

Up close and personal. Beautiful caramel swirls and chocolate covered waffle cones.


Chocolate Ice Cream with Peanut Butter Fudge Brownies

3 Apr

“Brownie, you’re doing a hechuva job!” ~ President Bush

Chocolate ice cream with peanut butter fudge brownies. Yum!

This is a very special week at 365scoops. The first person to tell me why gets $5 off his/her next order!

Anyhow, on Sunday I taught a really fun ice cream class and my wonderful students brought so much joy and energy to the class, that it made making ice cream such a blast!

My students requested two flavors, one with a vanilla base (to be seen later this week) and one with a chocolate base. They told me that they love chocolate peanut butter, and immediately I knew that we had to swirl in some peanut butter brownies. I spent the week testing new recipes (which resulted in lots of additional junk food in Casa Sugar but what can you do?) and found the perfect combination of salty, sweet, and of course, chewy and fudgy.

Brownie crumbles

Many of my ice creams include baked goods, and for each of these recipes, I always slightly undercook the cookie or brownie. The reason being that when frozen into ice cream, these cookies or brownies harden quite a bit. If you use a fully cooked brownie, it will be rock solid when you take a bite. We all know that breaking a tooth on ice cream would really ruin the dining experience! So, instead, I shave a few minutes off the baking time (don’t worry the eggs are fully cooked!) and voila, you’ll have delicious home-made mix-ins!

Chocolate Ice Cream with Peanut Butter Fudge Brownies

Ice Cream Ingredients

3 cups half-and-half

3 egg yolks

3/4 cup sugar

1/4 cup semi-sweet chocolate chips

1 oz unsweetened chocolate, chopped into small pieces

1/4 cup Dutch processed cocoa powder, sifted

1 ½ cups of peanut butter cup brownies, cut into small chunks

Chocolate shavings for the brownie mixture

Peanut Butter Cup Brownie Ingredients

Adapted  from David Lebovitz

 4 oz unsweetened chocolate

1/2 cup (1 stick) melted undated butter

1 1/4 cup sugar

2 eggs

1/2 cup flour

1tsp vanilla bean paste

1/8 tsp salt (I added a bit more)

1/2 cup milk chocolate and peanut butter chips

1/2 cup mini peanut butter cups

Do you see those mini peanut butter cups? And the chocolate chips peeping through. It was totally delicious!

Peanut Butter Brownie Method

Preheat oven to 350 degrees. Line an 8×8 baking pan with tin foil, making sure that it covers all sides of the pan. Grease with either butter or spray.

Chop the butter and the chocolate into pieces.

In a medium saucepan, melt the butter, stirring occasionally to break up the chunks.

Melt butter add and add the chopped chocolate, whisking thoroughly until all the chocolate is melted. Remove from the heat and transfer to a large mixing bowl.

Add in sugar and mix thoroughly. Add in the two eggs and again, mix completely.

Slowly add in the flour and salt and beat vigorously for 30 seconds.

Pour half the batter into the pan, sprinkle the milk chocolate/peanut butter chips on top, and cover with the remaining batter. Top with mini peanut butter cups  and bake for 23-35 minutes until the brownies set, but are still chewy and fudgy.  The brownies can be stored at room temperature for up to three days.

Triple chocolate decadence

Ice Cream Method

Sift the cocoa into a bowl. Pour in the chocolate chips and the chopped unsweetened chocolate.  Set aside.

Pour the half-and-half into a medium saucepan and heat until steam begins rising (but it’s not boiling). Once heated, pour in the triple chocolate mixture whisking vigorously until the chocolate is well-mixed and entirely melted. Continue heating the chocolate milk mixture until small bubbles begin to form around the edges. Set aside.

Whisk together the three egg yolks in a large heat-proof bowl, slowly adding in the sugar until the mixture thickens and turns pale yellow. To temper the eggs slowly pour in the chocolate mixture and whisk into the egg mixture. Pour back into a medium saucepan and heat until the mixture reaches 175 degrees or is thick enough to coat the back of a spatula. Remove from heat, cool thoroughly and then refrigerate for 1-2 hours.

Whisking the three types of chocolate and half-and-half

When you are ready to churn pour into the base of an ice cream maker and churn according to manufacturer’s instructions. Approximately 5 minutes before the ice cream is done, pour in the brownie chunks. Transfer to a freezer safe container and let freeze for 2 hours before serving.  Enjoy!

The Verdict: I suppose you know something is good when we dig into the pan of freshly baked brownies and literally cannot stop eating them! As soon as they came out of the oven, my students and I had to taste them, and once we did, we were addicted. For every brownie chunk that we put into the ice cream, we took another one for ourselves. It was absolutely delicious. Dig in and enjoy!

Up close and personal. Dig in!