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Double Chocolate Ice Cream With Peanut Butter Cups

 
One serving costs about $4.11 One serving costs about $4.11

$4.11 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

3 summer,gluten-free,gluten free dessert
spoonacular Score:57%

Spoonacular Score: 57%

 

If you have about approximately 45 minutes to spend in the kitchen, Double Chocolate Ice Cream With Peanut Butter Cups might be a tremendous gluten free recipe to try. This recipe makes 3 servings with 1678 calories, 21g of protein, and 117g of fat each. For $4.11 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. It works well as a dessert. Not a lot of people made this recipe, and 1 would say it hit the spot. This recipe from Foodista requires chocolate, chocolate, peanut butter cups, and egg yolks. It will be a hit at your Summer event. Overall, this recipe earns a good spoonacular score of 56%. Similar recipes include Double Chocolate Peanut Butter Ice Cream, Double Chocolate Peanut Butter Ice Cream Sandwiches, and Double Chocolate “Peanut Butter” Ice Cream Sandwiches.

Cream Sherry, Moscato d'Asti, and Port are my top picks for Chocolate Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
some
some brown rice
brown rice
3.5 oz
3.5 oz dark chocolate
dark chocolate
2 cups
2 cups half n half
half n half
2 cups
2 cups heavy cream
heavy cream
3.5 Tbsps
3.5 Tbsps unsweetened cocoa powder
unsweetened cocoa powder
1.25 cups
1.25 cups sugar
sugar
6 large
6 large egg yolks
egg yolks
2 tsps
2 tsps vanilla extract
vanilla extract
0.5 cups
0.5 cups peanut butter cups
peanut butter cups
3.5 oz
3.5 oz dark chocolate
dark chocolate
some brown rice
some
brown rice
3.5 oz dark chocolate
3.5 oz
dark chocolate
2 cups half n half
2 cups
half n half
2 cups heavy cream
2 cups
heavy cream
3.5 Tbsps unsweetened cocoa powder
3.5 Tbsps
unsweetened cocoa powder
1.25 cups sugar
1.25 cups
sugar
6 large egg yolks
6 large
egg yolks
2 tsps vanilla extract
2 tsps
vanilla extract
0.5 cups peanut butter cups
0.5 cups
peanut butter cups
3.5 oz dark chocolate
3.5 oz
dark chocolate

Equipment

ice cream machine
ice cream machine
double boiler
double boiler
mixing bowl
mixing bowl
sauce pan
sauce pan
whisk
whisk
pot
pot
ice cream machine
ice cream machine
double boiler
double boiler
mixing bowl
mixing bowl
sauce pan
sauce pan
whisk
whisk
pot
pot


Instructions

Melt the whole dark chocolate bar over a double boiler. (Make your own double boiler by setting a heat-resistant, metal dish over a pot of simmer water.) Slowly whisk in half-and-half and heavy cream until well combined. Bring mixture to a simmer, stirring often as it cooks, then remove from heat and set aside. In a small bowl, mix cocoa powder and sugar. Set aside. Meanwhile, whisk egg yolks in a large mixing bowl until their color begins to brighten, approximately two minutes. Slowly add the cocoa-sugar mixture and beat until well combined. Mix in about one-third of the warm chocolate mixture to the eggs and sugar. Once mixed together, scrape the eggy liquid back into the saucepan with the remaining warm ingredients. Over low heat, cook mixture to thicken, stirring frequently. It should reach about 170 to 175 degrees, or be thick enough to coat the back of a spoon. Remove from heat and let cool to room temperature, about 30-45 minutes. Once cool, stir in the vanilla, place in a glass or plastic lidded container and refrigerate for at least 4 hours or overnight. When ready, churn cooled mixture in your ice cream maker according to the appliance instructions, about 25-30 minutes. Fold in the peanut butter cups and dark chocolate. Serve immediately or freeze for 4 hours to allow ice cream to firm.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.11
Ingredient
some brown rice
3.5 ounces dark chocolate
2 cups half n half
2 cups heavy cream
3.5 tablespoons unsweetened cocoa powder
1.25 cups sugar
6 larges egg yolks
2 teaspoons vanilla extract
½ cups peanut butter cups
3.5 ounces dark chocolate
Price
$0.15
$2.76
$1.31
$2.58
$0.28
$0.34
$1.36
$0.60
$0.16
$2.76
$12.32

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Egg yolks are high in cholesterol, leading some people to recommend eating only egg whites or limiting egg consumption to one egg per day. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

Disclaimer

Nutritional Information

Quickview
1677 Calories
21g Protein
116g Total Fat
143g Carbs
20% Health Score
Limit These
Calories
1677
84%

Fat
116g
179%

  Saturated Fat
68g
427%

Carbohydrates
143g
48%

  Sugar
101g
113%

Cholesterol
648mg
216%

Sodium
169mg
7%

Alcohol
0.92g
5%

Caffeine
66mg
22%

Get Enough Of These
Protein
21g
42%

Manganese
2mg
107%

Copper
1mg
75%

Vitamin A
3421IU
68%

Phosphorus
677mg
68%

Magnesium
233mg
58%

Iron
10mg
56%

Selenium
28µg
41%

Vitamin B2
0.69mg
40%

Fiber
9g
39%

Calcium
380mg
38%

Zinc
4mg
33%

Potassium
985mg
28%

Vitamin B12
1µg
28%

Vitamin B5
2mg
24%

Vitamin E
3mg
23%

Vitamin D
3µg
22%

Vitamin B6
0.34mg
17%

Folate
67µg
17%

Vitamin B1
0.25mg
17%

Vitamin K
12µg
12%

Vitamin B3
1mg
9%

Vitamin C
2mg
3%

covered percent of daily need

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