I must admit, I have not been this excited about a post in while, but the Honey Peanut Butter Sea Salt and Chocolate Ice Cream Sandwiches I made definitely warrant the excitement. They are the best thing since peanut butter and jelly! Picture it, or literally just look at the picture, creamy and salty peanut butter ice cream with sweet undertones of honey smothered buy two double chocolately chip cookies. However, I must admit although the ice cream is homemade the cookies come from a box mix. But!... I have a theory behind this semi-homemade front, nothing against Sandra Lee or the way she always matches her kitchen. Just ask yourself, what tastes better, a Reese's Peanut Butter Cup or a peanut butter cup from a homemade chocolatier? Duh, of course the Reese's! There is something about the way the artificially sweet and gritty chocolate taste compliments the salty peanut butter in a manner that smooth homemade chocolate never could. And that's why I decided to use Pillsbury's Dark Chocolate Chunk Cookies to sandwich my ice cream with love. The ice cream sandwiches taste best when the cookies are fresh but cool and severed immediately after mounding the ice cream in between the cookies, but if you have leftovers you can pre-make and freeze them after wrapping them in cling wrap. The cookies are a lot crunchier, but still good. Enjoy!
Ingredients: 2-3 egg yolks 1 cups heavy cream 1 1/2 cups milk 1/2 cup brown sugar, packed 3/4 cup honey roasted peanut butter (if you only have regular, add 2 tablespoons of honey) 2 tablespoons honey 5-6 pinches of sea salt (it called for one, but it tastes better a little saltier so I kept on going) 1 teaspoon vanilla
Heat one cup of the heavy cream in a sauce pan until simmering. Add the sugar to melt. In a separate bowl, whisk the egg yolks. Add a little of the hot cream and whisk to combine. Add a little more, then pour the contents of the bowl into the pan and stir until thickened (or 165 F). Off the heat, add the peanut butter, sea salt, honey, and vanilla, stirring to combine. Taste and add more sea salt or honey to taste. Chill in your fridge at least 8 hours, whisk in the milk (tasting to adjust the salt and honey), refrigerate until paste consistency, then stir in your ice cream machine as recommended. Then back to the freezer until it gets to ice cream firmness.
If sugar runs through your veins this blog is for you. I am dedicated to researching, tasting, and reporting the tastiest treats this side of the Mississippi. Not to mention I have a knack for dessert novelties and curiosities with a dash of nostalgic reflection on the best and brightest treats of the past. So make sure and leave a trail of breadcrumbs because this is one dessert blog you will want to come back to again and again!