Chocolate peanut butter ice cream

A bowl of Chocolate Peanut Butter Ice Cream
I’m celebrating a birthday this week. I remember this time last year, sequestering myself in a remote cabin in Sedona to figure out my life…all of it…over a brief seven days. I didn’t get very far, but I did decide that getting laid off would be a good thing (it was!) and that I needed to rekindle my dreams of inn ownership (I have!) and that “this” (whatever “this” was at the time) wasn’t enough for me (it’s not).

Another year wiser.

My co-worker, Dennis, also has a birthday this week. To celebrate, I made this bittersweet chocolate peanut butter ice-cream. We served scoops of it in crispy waffle cones, although I’ve decided it would even be better sandwiched between giant peanut butter cookies. Gilding the lily once again – some things never get old.

Dennis’s “You’ve got peanut butter in my chocolate” Ice Cream

Adapted from David Lebovitz’s “The Perfect Scoop


  • 3 Tablespoons peanut butter
  • 1 Tablespoon confectioner’s sugar
  • Pinch salt
  • 2 cups of heavy cream
  • 3 Tablespoons unsweetened cocoa powder
  • 8 oz. bittersweet chocolate chopped (at least 60% cocoa), divided (5 oz. & 3 oz.)
  • 1 cup whole milk
  • ¾ cup sugar
  • ⅛ teaspoon salt
  • 5 large egg yolks
  • ½ teaspoon vanilla extract


  1. In a small bowl, combine peanut butter, confectioner’s sugar and salt. Pinch off small bits of the peanut butter mixture and arrange on a dinner plate. Freeze plate of peanut butter bits until ready to use.
  2. Warm one cup of the cream with the cocoa powder in a medium sauce pan. Bring to a boil, whisking the entire time, then remove from heat. Add the 5 oz. chopped chocolate and whisk until smooth. Stir in the remaining 1 cup cream. Set a strainer over the sauce pan and set aside.
  3. Warm the milk, sugar and salt in another medium sauce pan. In a medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the yolks whisking constantly (to avoid scrambling eggs). Pour the entire mixture back into the sauce pan.
  4. Stir the custard mixture over a medium heat with a wooden spoon or heat-proof spatula, making sure to scrape the bottom and corners as you stir, until mixture thickens and coats the back of the spoon or spatula. Pour the custard through the strainer and into the chocolate mixture. Add vanilla, and then cool completely by placing pan in an ice bath.
  5. Cover and chill the mixture in the refrigerator overnight. Freeze in your ice cream maker according to manufacturer’s directions. A few minutes before it’s finished, add the 3 oz. reserved chopped chocolate and frozen peanut butter bits.


Summer in a Bowl

With nectarines from my bountiful tree and homemade preserved lemons (from my garden as well),  I made this fresh and flavorful Summer’s day treat.  The leftovers were just as delicious when turned into milk shakes:

Nectarine and Preserved Lemon Ice Cream

2 cups fresh nectarines, seeded and unpeeled

3-4 slices preserved lemon, finely chopped

1 1/4   cups sugar

Juice of 1/2 lemon

2 large eggs

2 cups heavy cream

1 cup milk

1/2 – 1 vanilla bean pod, scraped

Puree nectarines in a food processor.  Add 1/2 cup sugar and lemon juice and combine.  Add preserved lemon to taste.  Cover and refrigerate for 2 hours, stirring the mixture occasionally. Test flavor and add additional preserved lemon if needed.

Whisk the eggs in a mixing bowl until light and fluffy, about two minutes.  Whisk in 3/4 cup sugar, 1/4 cup at a time.  Whisk for 1 minute more until completely blended.  Add cream, milk and vanilla bean and whisk to blend. Add 1/2 of the puree and blend.

Transfer to an ice cream maker and freeze following the manufacturer’s instructions.  About 2 minutes before ice cream is done, add remaining puree. **

** Adapted from Ben and Jerry’s Fresh Georgia Peach Ice Cream