Peanut Butter and Chocolate Chip Ice Cream

My love for peanut butter is quite recent. As a Bengali middle class family living in North Kolkata, Kissan Jams were our best friends for toasted breads...if Amul butter seemed too greasy and buttery for the day. Even I came face to face with mayonnaise when I almost finished college. So....just when I thought Nutella is the ultimatum...I stumbled over a jar of peanut butter. And now...I am quite obsessed.

Toasts, milkshakes, pancakes....I am spreading them everywhere. So why ice creams will remain the same?? Added a generous dollop of that butter into my ice cream base and then I remembered that I had a Lindt Cadbury in my fridge. Chopped them real fine and gone they were immediately into that bowl. Next day...it’s all those buttery goodness again!! Now in ice cream!! Can someone ever get a lot of peanut butter??? Nope.

Peanut Butter and Chocolate Chip Ice Cream

Ingredients:

2 cups of heavy whipping cream

1 cup sweetened condensed milk

2-3 tbsp peanut butter (add some ground peanuts as well..if you want your ice cream a little crunchy)

200gm scraped chocolate / chocolate chips (use the chocolate you prefer to eat on its own)

1 tsp vanilla extract

Method:

Whip the cream with a hand mixer or wire whisk until it reaches stiff peaks.

Add the vanilla extract and peanut butter. Pour the condensed milk and whip again to mix well.

Now add the scraped chocolate / chocolate chips to this ice cream base and gently fold using a wire whisk or spatula.

Pour this mixture in a box or container and put a clingy film on top of the surface of the mixture to prevent any kind of ice crystallization.

Freeze for 4-6 hours, preferably overnight.

Serve chilled with some more scraped chocolates and some crushed peanuts.