Since my ice-cream post, I’ve been trying different flavors with the same base. I already did tangerine, strawberry and I’m delighted with all the possibilities. The good thing about it is that it can be made in any freezer covered container, there’s no need for special ice-creams makers, though I’m considering to get this Ice Cream Maker Attachment for my beloved KitchenAid.
Considerations apart, any ice-cream done with this method will result in a very creamy, rich, milky and velvety texture. I’m very pleased with it. And I’ve been enjoying it to the fullest. On every little scoop (yes, sometimes I like to use cookie dough scoops for my ice-creams). Poor me.
The chocolate shavings are a great addition that I’ve been using repeatedly in all those variations. Am I monotonous or chocoholic? Maybe so, but with this peanut butter I couldn’t help myself again. Guilty me, I would be doing it over and over. Judge me now.
Peanut Butter and Chocolate Ice-cream
Preparation time: 15 minutes + 4 hours in the freeze
1 can sweet condensed milk (14 oz)
1 pint heavy whipping cream (2 cups)
3/4 cup natural peanut butter creamy
2 oz semi-sweet chocolate shavings
1 tsp cinnamon (optional)
In a large bowl, whisk together the sweet condensed milk, peanut butter and cinnamon. Set aside.
In a previously chilled large bowl of a stand mixer (or hand mixer) beat whipping cream until forms soft peaks. Fold into the sweet condensed mix/peanut butter mixture. Add the chocolate shavings. Transfer to a container with lid and put in the freezer for at least 4 hours or until firm.