Skip to main content

Peanut Butter Ice Cream ~ 花生酱冰淇淋


This recipe is adapted from the Cuisinart recipe booklet but I made some adjustments to it.  First and foremost, I reduced the recipe to a smaller portion and subsequently adjusted the amount of sugar and used whatever chocolate I had on hand instead of the peanut buttercup candies, as per recipe.   The taste is extremely gorgeous with the combination of the rich peanut butter flavour and the nutty chocolate.








Recipe for Peanut Butter Ice Cream  ~  花生酱冰淇淋
(adapted from the Cuisinart recipe booklet with adjustment)

    Ingredients

    • 3/4 cup peanut butter
    • 80 gm sugar (reduced from 2/3 cup)
    • 3/4 cup whole milk
    • 1.1/2 cups cream
    • 1 tsp vanilla
    • 3/4 cup Hazelnut milk chocolate, chopped (any chocolate of your choice)
    Method
    1. With a handmixer on low speed, combine peanut butter and sugar till smooth.
    2. Add milk, mix on low speed till sugar is dissolved.
    3. Stir in cream and vanilla.  Cover with cling wrap, keep refrigerated overnight.
    4. Pour the mixture into your freezer bowl, churn till thickened, about 20 to 25 mins., and 5 mins. before the end of churning, add in the chopped chocolates through the top and let mix in thoroughly.
    5. Transfer the ice cream to an airtight container and place in the freezer before serving.  







     This post is linked to the Little Thumbs Up event organised by  Bake for Happy Kids and
    My Little Favourite DIY, and hosted by  Diana from the Domestic Goddess Wannabe and
    the theme for June, 2015 is 'cream'.

    and also to



      'Cook Your Books' Event #24 (June 2015) hosted by
    Joyce of 'Kitchen Flavours'

Labels:

Comments

  1. Nava KJune 15, 2015 at 7:45 PM

    Wow!! so loveable.

    ReplyDelete
  2. Nava KJune 15, 2015 at 7:46 PM

    Appreciate if you can follow me back on the social media and blogger. Thanks.

    ReplyDelete
  3. ann lowJune 15, 2015 at 10:31 PM

    Hi Cheah, Thanks for sharing the yummy recipe. This is my favourite dessert :)

    ReplyDelete
  4. ZoeJune 16, 2015 at 9:52 AM

    Hi Cheah,

    I'm sure that it must be hard to say no to PB and this delicious ice cream :D

    Zoe

    ReplyDelete
  5. Angie's RecipesJune 16, 2015 at 10:41 AM

    Anything involves peanut butter is heavenly! A great combo of flavour, Cheah.

    ReplyDelete
  6. AnonymousJune 16, 2015 at 12:32 PM

    Thank you for the receipe. Will definitely try it.

    FC Mok

    ReplyDelete
  7. Medeja- CranberryJamJune 16, 2015 at 3:59 PM

    I could have a lot of such ice cream!

    ReplyDelete
  8. Sharon D.June 17, 2015 at 2:46 PM

    Ooo...this must be so delicious. I can feel how rich this must taste ..yum-yum-yum ^.^

    ReplyDelete
  9. kitchen flavoursJune 21, 2015 at 12:18 AM

    Hi Cheah,
    Oh my! What a gorgeous delicious looking ice cream! Wish I could grab that plate over! Looks so good!

    ReplyDelete
  10. DomesticGoddessWannabeJuly 10, 2015 at 6:42 AM

    Sokehah you have inspired me to make ice cream - this looks so good!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more

Choc-chip raisin tea bread

This choc-chip tea bread is not too sweet and is suitable for tea as the name suggests.  Added in some orange rind for more flavour, not forgetting the walnuts that made it nutty .... munch, munch!
21 comments
Read on for the Recipe

Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes ~ 2013

For a change, I tried  using a premix to make these Snow skin mooncakes and for colour opted to go natural and use the Bunga Telang or Blue-pea flower.   Indeed the purple colour from the flowers was very distinct on its own but once mixed with the flour, I was rather disappointed. It turned out to be blue instead of purple.  Well, the consolation is that the colour is natural.   Taste wise, I would still prefer to make the Snow skin from scratch rather than use a premix. Recipe for Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes Ingredients 250 gm of QQ Snow mooncake premix (1 packet is 500 gm)  14 gm shortening Bunga Telang/Blue pea flower 220 ml water Pandan and Lotus mooncake paste 25 gm melon seeds, lightly toasted to be mixed into the paste Method ( as per instructions on the packet ) Wash the Bunga Telang and boil with 220 ml water, once boiled, discard the flowers and ...
44 comments
Read more