February 16, 2017

Choc*Nut Ice Cream

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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.

If you can't find Choc*Nut in your Asian grocery, you can make your own by combining equal amounts of melted milk chocolate chips and peanut butter, then mix in powdered sugar until mixture is crumbly but holds its shape. Shape into 1-inch balls or squares.

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. 


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