Milk Chocolate, Banana & Peanut Butter Ice Cream

Lick the bowl.

Sitting open in my web browser of choice for several days, since it arrived in my morning inbox, is an article titled “How to Customize the Swimsuit Ready Workout” from Oprah’s website. There’s a close up photo of one really toned ass cheek in a really cute bikini bottom facing what can only be described as the quintessential bottom-of-the-pool-in-the-sun shot. What did I do? Made Chocolate, Banana & Peanut Butter ice cream. Or is it frozen custard? If someone would explain the difference to me, I’d really appreciate it.

Milk Chocolate, Banana & Peanut Butter Ice Cream
12 oz excellent quality milk chocolate
1 1/2 cups milk
3/4 cup sugar
a pinch of salt
4 egg yolks
1 1/2 cups heavy cream
1 tsp pure vanilla extract
1 banana, cut into small dice
1/2 cup peanut butter, frozen* then broken into chunks

1. Cut up the chocolate into pretty small bits and put into a large, metal mixing bowl. On top of that, set a mesh strainer.

2. In a sauce pan, heat the milk, sugar and salt over medium heat until steaming and bubbles form around the edge.

3. Meanwhile, beat the egg yolks in a separate bowl.

4. When the milk is hot, temper the eggs in. To do this, carefully (its hot) pour half of the milk in a small stream into the  eggs with one hand while whisking constantly with the other. Then put the pot (with the remaining hot milk) back on the burner and slowly pour the now hot egg-milk mixture back into the pot, whisking constantly.

5. Switch to a rubber spatula and stir constantly until the custard coats the spatula and you can use your finger to draw a line through it, and the edges don’t collapse. Or, use an instant-read thermometer and cook to 145º.

6. Pour the hot custard through the mesh strainer onto the chopped up chocolate. The strainer will catch stray solidified egg bits. Toss that in the sink and whisk the custard base until the chocolate is completely melted. Add the heavy cream and vanilla and chill until cold, either in the fridge or in an ice bath.

7. Freeze in an ice cream maker according to the manufacturer’s instructions until mostly set up, about 2/3 of the suggested processing time. Then, piece by piece, drop in the banana and the peanut butter chunks. Move to containers and freeze completely.

*I froze the peanut butter by lining a small sheet tray with plastic wrap that I sprayed with non-stick spray and then smeared the peanut butter to about 1/4″ think and stuck in the freezer. It melted a little in my hands as I made it into chunks, but that’s okay.

So, two things:

a. Is this ice cream? Or frozen custard? Please advise. I’m pretty sure that one’s preference is regional and I grew up in the land of ice cream.

b. While the ice cream is freezing, I am going to attempt to get that super toned ass cheek and maybe a kiddie pool. Want to join me?

Start the Swimsuit-Ready Workout



  • Mark

    This is so great! Having grown up eating Abbott’s this recipe is definitely custard. I had to have some restraint to not eat the whole batch at once.