I have a small bag of peanut powder and didn't know what to do it with. The suggested banana peanut smoothie sounds yucky to me and cookies aren't appealing either. Last week, I used a little of the peanut powder to make chocolate and peanut candy similar to King™ Choc*Nut, a Filipino peanut and chocolate candy that isn't too chocolaty nor overly sweet and has been a favorite of every Filipino I know. This idea of milk chocolate and peanut combination produced a delicious ice cream flavor.
Choc*Nut Ice Cream
3 tablespoons unsweetened cocoa powder
¾ cup peanut powder
½ cup sugar (I used 6 tablespoons xylitol + 2 tablespoons fine raw cane sugar)
1½ cups whole milk
3 egg yolks, lightly beaten
2 cups chilled heavy cream
1 teaspoon pure vanilla extract
1 cup crumbled King™ Choc*Nut, chilled
- In a small saucepan, whisk together cocoa powder, peanut powder, and sugar, Whisk in milk and heat to a simmer. Simmer, while whisking constantly, until sugar is melted and mixture is lump-free. Slowly pour 1 cup of milk mixture, while whisking, into the beaten egg yolks.
- Scrape back yolk mixture into the pan and cook over very low heat (do not let boil) until thick and mixture coats a wooden spoon.
- Remove from heat; stir in vanilla extract and heavy cream.
- Transfer into a long tall container and chill in the refrigerator, uncovered, for 4 hours or keep in freezer for 1 hour.
- Churn in ice cream machine according to manufacturer's direction.
- Spoon ice cream into a container, layering chilled crumbled Choc*Nut. Or serve with a sprinkling of chilled crumbled Choc*Nut.