Ingredients:
For the Ice Cream Base:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp vanilla extract
Pinch of salt
4 large egg yolks
For the Peanut Swirl:
1/2 cup roasted peanuts (unsalted), chopped or whole
2 tbsp sugar (optional, for added sweetness)
2 tbsp butter (optional, for caramelized peanuts)
Instructions:
1. Prepare the Ice Cream Base:
In a medium saucepan, combine the milk, heavy cream, cocoa powder, sugar, salt, and vanilla extract. Stir the mixture over medium heat until the sugar is dissolved and the cocoa powder is fully incorporated.
2. Temper the Egg Yolks:
In a separate bowl, whisk the egg yolks.
Gradually add a small amount of the warm milk mixture to the egg yolks, whisking constantly to temper them (this prevents the eggs from scrambling).
Slowly pour the egg yolk mixture back into the saucepan with the rest of the milk mixture, continuing to whisk.
3. Cook the Custard:
Cook the mixture over medium-low heat, stirring constantly, until it thickens slightly and coats the back of a spoon (about 10-12 minutes). Be sure to not let it boil.
4. Cool the Custard:
Once thickened, remove the saucepan from heat and let the custard cool to room temperature.
Once cooled, transfer the mixture to the refrigerator and chill for at least 4 hours or overnight.
5. Prepare the Peanut Swirl (optional but recommended):
