You are officially my new favourite person CB! This sounds amazing! mmmmmmmmmm! My family used to make fruit sorbet all of the time in the summer. Might need to give this a try as well!
Here's the proper recipe, it's from " A perfect Scoop" and it's sooo good. I really recommend getting a magimix Le Glacier ice cream maker if you're making ice cream a lot, they make really awesome ice cream and they're about £30. I just leave mine in the freezer 24/7, after I make a batch I rinise it with hot water and it goes back in the freezer. Just get the 1.1L as most recipes for the home make around 1L of ice cream anyway so you'd have to scale the recipe if you get a bigger ice cream maker.
Also, always leave your custard/mix for 24 hours in the fridge if you can, they'll normally thicken up and you'll get a better consistency when you churn or freeze.
Chocolate Peanut Butter Ice Cream
2 cups half-and-half (I use single cream, but you could use half milk/half double)
¼ cup unsweetened Dutch-process cocoa powder (it works really well with Green and Blacks)
½ cup sugar
Pinch of salt
½ cup smooth peanut butter
Whisk together the half-and-half, cocoa powder, sugar, and salt in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from the heat and whisk in the peanut butter, stirring until thoroughly blended.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Peanut Butter Patties
6 tablespoons peanut butter (smooth or crunchy)
2 tablespoons confectioners’ sugar (icing sugar)
Mix together the peanut butter and sugar in a small bowl. Line a dinner plate with plastic wrap. Pinch off small pieces of the peanut butter mixture, about ½ teaspoon each, and drop them onto the dinner plate. Once you’ve used all of the mixture, freeze the patties.
Mixing them in: Fold the Peanut Butter Patties into 1 quart of ice cream as you remove it from the machine.
