Homemade Dark Chocolate Peanut Butter Ice-Cream 自制黑巧克力花生酱雪糕 (中英食谱教程)

Pardon my photo taking as it is really not easy to capture nice ice-cream shots in our hot humid weather in Singapore. I am using the Tovolo Ice-cream scoop which provides the perfect scoop and keeps the counter clean.   

Ever since I have an ice-cream maker at home, I have been making ice-cream almost fornightly. I enjoy experimenting new ice-cream flavours but my family's favourite is still the Matcha ice-cream which you can find the recipe here. 

Besides Matcha flavour, we love dark chocolate (see the benefits below) ice-cream too especially the premium dark chococolate 'Hei' (黑) ice-cream from Awfully Chocolate. I am still experimenting and hope that I will achieve close to the 'Hei' (黑) chocolate ice-cream one day...hei hei! ;p Meanwhile, let me share this new creation that I tried yesterday which satisfied my craving for dark chocolate and peanut butter at the same time! 

Source from the Internet

Homemade Dark Chocolate Peanut Butter Ice-Cream 
自制黑巧克力花生酱雪糕 

Ingredients: 
225ml fresh milk
80g organic raw sugar (can reduce 10g if prefer less sweet)
200g dark chocolate (I used 20 pieces Malago 65% dark chocolate*)
450ml heavy whipping cream (I used Milac whipping cream with 38% fat)
1 tsp vanilla extract (I used Queen's vanilla extract with vanilla seeds)
80g Reese's peanut butter chips

食材：
225毫升 鲜牛奶
80克 有机原糖 (不要太甜，可减少10克糖）
200克 黑巧克力（我用20片Malago 65％黑巧克力*）
450毫升 淡奶油（我用含有38％脂肪的MILAC淡奶油）
1茶匙 纯香草精
80克 Reese's 花生酱豆豆


Methods 做法：
1. Place dark chocolate, milk and sugar in a pot. Cook over a hob using low heat and stir till chocolate melts and mix well together. 
1。把黑巧克力，牛奶和糖放进锅里。用小火煮，不断搅拌直到巧克力融化，拌均。

2. Stir in the whipping cream and vanilla extract. 
2。加入奶油和香草精，拌均。

3. Transfer to the mixing bowl and allow to cool completely. Cover and refrigerate for 1 hour.  (If you do not own an ice-cream maker, stir in the Reese's peanut butter chips after step two. Transfer the mixture into a freezer safe container and place it in the freezer. Remove every hour to stir with a fork, repeat for 4~5 times as this will improve the texture and prevents the ice-cream from being icy. Ice-cream is ready when it hardens.) 
3。 倒入搅拌冰淇淋的容器，冷却后盖好，放入冰箱冷藏1小时。（如果没有家用冰淇淋器，在第二做法之后，拌入Reese花生酱豆。再倒入冷冻安全的容器，并放置在冰箱里。每隔一小时，拿叉子搅拌。重复4~5次，直到冰淇淋变凝固。这样冰淇淋的口感才会滑顺醇厚。）

4. Remove from fridge and process the chilled chocolate mixture in an ice-cream maker for 50 minutes.
4。把冷冻的巧克力糊放入冰淇淋器，搅拌50分钟。

5. Add the Reese's peanut butter chips during the last 5 minutes of mixing.
5。冰淇淋器剩下最后5分钟搅拌时间时，再倒入Reese's 花生酱豆豆。

6. When finished, pour the ice-cream into a freezer-safe container, cover and freeze in the refrigerator until solid before serving. 
6。搅拌结束后，把冰淇淋倒入冷冻安全的容器，盖好再放进冰箱，冷冻直到凝固。

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Love the elongated shape of the Tovolo Ice-Cream insulated tub, it makes scooping ice-cream easy and keeps the homemade ice-cream well as it does not leave any ice on the ice-cream as compared when I used Tupperware or Lock&Lock containers. 

The innovative tilt-up Tovolo ice-cream scoop features a uniquely designed footed handle that keeps the head resting above the countertop and mess free, best of all it's solid and can scoop even the hardest frozen ice-cream with ease!   

The Tovolo products which you see above except the Tovolo ice-cream tub are available @ www.tovolo.com.sg and www.hipvan.com , all Robinsons stores, Metro Centrepoint, Harvey Norman Suntec City and Takashimaya in Singapore. However, if you are interested in the Tovolo ice-cream tub, you may express your interest on Tovolo's Facebook page or email them at customer@tovolo.com.sg

I am linking this to Little Thumbs Up February 2015: Cocoa organised by Zoe of Bake For Happy Kids, Doreen of My Little Favourite D.I.Y, and hosted by Grace of Life Can Be Simple

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Thanks for dropping by. See you again! 
谢谢您的拜访，下次再见！

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”

编写或翻译食谱需要时间和精力的，请不要复制或将它作为自己的食谱。如果你想分享部落格的任何食谱，请提供在这的相关链接，谢谢。"

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