I’m obsessed! It’s official. I’m obsessed with our ice cream maker. We have had it for several years but this is the summer for its workout. You might see a few more ice cream posts in the near future. Don’t worry, this won’t turn into an ice cream blog…or will it?!?!?
Look, the husband can’t stay away either. He is the official taste tester after all so I had to give him a bite or two. Actually two bites turned into the entire bowl. It was gone in no time. Typical.
He said “this is your best ice cream yet, but maybe next time a little less chocolate.”
WHAT?? less chocolate. I never would have thought those words would come out of his mouth.
It is rich. Only a scoop did me.
The Dagoba Organic Chocolate is amazing. It is actually unsweetened drinking chocolate. Mr. A got this in his stocking this past Christmas from my parents. See how my husbands gifts turn into gifts for me? I like it. Thanks Mom! Anyway, this chocolate is out of this world. It is RICH. When I was measuring the 1 cup out for the recipe, I noticed the tiny bits of chocolate within all the gorgeous cocoa powder. For a second I thought I should take them out, because after all they won’t be melting but then in the next second I thought no no, keep those little bits of joy. They add a bittersweet bite and crunchy texture along with the crunch of the peanuts which go so well together.
Did I mention, that its rich?
If you forgot this is rich but so worth the treat.
Rich Chocolate Ice Cream with peanuts and coffee
makes a little over 2 quarts
- 1 cup unsweetened cocoa powder (Dagoba Organic Chocolate with bits of chocolate)
- 2/3 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 1 1/2 cups whole milk
- 3 1/4 cups heavy cream
- 1 tablespoon pure vanilla extract
- 1/2 cup chopped roasted and salted peanuts
- 1 tablespoon instant coffee