Component
3 cups heavy cream
1/2 cup cocoa
4 egg yolks
4 large eggs
1 cup peanut butter
3/4 cup erythritol or similar artificial sweetener (blue agave works too!)
2 teaspoons vanilla extract
pinch of kosher salt
1/4 cup unsweetened/unsweetened almond milk
2-3 teaspoons gelatin mixed with 3-4 teaspoons water (optional)
2 ounces chopped unsweetened extra dark (90%) chocolate or chocolate chips (optional)
4 Tbsp MCT oil or 2 Tbsp vodka or 1/4 tsp xanthan gum (all optional for cooling down)
Note: You may need to play a little with the sweetness and cocoa ratios to please your personal preference. However, a base of cream, milk and eggs is what provides the stability. MCT oil, vodka, and xanthan gum are all popular choices for reducing the coolness and stiffness when frozen, while gelatin will also help keep ice cream soft by adding some richness and creaminess to the texture. However, if you don’t have those ingredients available or you find them unnecessary to the preparation process, then by all means leave them out, especially if you plan to eat your ice cream sooner rather than later.
Preparation
Set up an ice bath (bowl of ice water). In a separate bowl (slightly smaller than the ice bath bowl), whisk together the egg yolks, eggs, sweetener, and vanilla extract.
Pour cream and cocoa into a small saucepan and bring to a boil over medium-high heat. For tempering, add half the cream mixture to the eggs and beat together. Reduce the heat to medium and pour the contents of the bowl back into the saucepan. Stir with a spoon for 10-15 seconds and take it off the flame. The mixture should be thick enough to coat the back of a spoon, but if the eggs curdle, it’s overcooked and won’t work.
Return all mixture back to bowl and set over ice bath. Whisk in salt, almond milk and peanut butter. This is the step where you add either MCT oil, vodka, or xanthan gum, and/or gelatin (plus water).
Let the mixture cool at room temperature for 1 hour.
Pour ingredients into an ice cream maker and churn according to manufacturer’s directions. Churning usually takes 30-60 minutes. If adding chocolate, fold it in after the ice cream mixture has finished churning.
It can be served immediately or scooped into a container for freezing. Freezing will harden it slightly, but if frozen for more than a few hours, it will need to sit for 10-20 minutes to soften before serving.
Source by Zayne B Caldwell
