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Double Chocolate Ice Cream With Peanut Butter Cups

 
One serving costs about $4.21 One serving costs about $4.21

$4.21 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:9%

Spoonacular Score: 9%

 

If you want to add more gluten free recipes to your recipe box, Double Chocolate Ice Cream With Peanut Butter Cups might be a recipe you should try. This recipe serves 3. This dessert has 1784 calories, 25g of protein, and 116g of fat per serving. For $4.21 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. 1 person were impressed by this recipe. It can be enjoyed any time, but it is especially good for Summer. This recipe from Foodista requires inspired by alton brown, peanut butter cups, half-and-half, and cocoa powder. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 58%, this dish is solid. If you like this recipe, take a look at these similar recipes: Double Chocolate Peanut Butter Ice Cream, Double Chocolate Peanut Butter Ice Cream Sandwiches, and Double Chocolate “Peanut Butter” Ice Cream Sandwiches.

Cream Sherry, Alcoholic Drink, and Ingredient are great choices 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. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
some
some inspired by alton brown
inspired by alton brown
3.5 ounces
3.5 ounces dark chocolate
dark chocolate
2 cups
2 cups half-and-half
half-and-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 cup
0.5 cup peanut butter cups
peanut butter cups
3.5 ounces
3.5 ounces dark chocolate
dark chocolate
some inspired by alton brown
some
inspired by alton brown
3.5 ounces dark chocolate
3.5 ounces
dark chocolate
2 cups half-and-half
2 cups
half-and-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 cup peanut butter cups
0.5 cup
peanut butter cups
3.5 ounces dark chocolate
3.5 ounces
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: $4.21
Ingredient
some inspired by alton brown
3.5 ounces dark chocolate
2 cups half-and-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
$0.46
$2.76
$1.31
$2.58
$0.28
$0.34
$1.36
$0.60
$0.16
$2.76
$12.62

Nutritional Information

Quickview
1784 Calories
25g Protein
116g Total Fat
167g Carbs
24% Health Score
Limit These
Calories
1784k
89%

Fat
116g
179%

  Saturated Fat
68g
427%

Carbohydrates
167g
56%

  Sugar
112g
125%

Cholesterol
605mg
202%

Sodium
185mg
8%

Alcohol
0.92g
5%

Caffeine
66mg
22%

Get Enough Of These
Protein
25g
50%

Manganese
3mg
166%

Copper
1mg
80%

Phosphorus
754mg
75%

Magnesium
278mg
70%

Vitamin A
3421IU
68%

Iron
10mg
60%

Vitamin B2
0.9mg
53%

Selenium
34µg
50%

Fiber
11g
44%

Calcium
395mg
40%

Zinc
5mg
36%

Potassium
1105mg
32%

Vitamin D
4µg
29%

Vitamin B5
2mg
29%

Vitamin B6
0.53mg
27%

Vitamin B1
0.37mg
25%

Vitamin B12
1µg
24%

Vitamin E
3mg
21%

Folate
73µg
18%

Vitamin B3
3mg
16%

Vitamin K
12µg
12%

Vitamin C
2mg
3%

covered percent of daily need

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