Last summer, I discovered the Blue Eyed Bakers, a baking blog that quickly became one of my favorites. Sisters Katy and Abby are a talented British baking duo who share their recipes with great humor. I couldn’t be more thrilled that they’ve joined the fun of Chocolate Chip Thursday… peanut style!
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Good morning, Muffins! For those of you devoted Little Bitty Bakes readers who don’t know us, we’re the Blue-Eyed Bakers from, uh, The Blue-Eyed Bakers blog. Lovely Liz asked us to guest post over here for her amazing peanut and chocolate chip series. Seriously, is there a better flavor combo out there? No. Duh. Clearly, we jumped at the opportunity. So, here goes…
We are sisters. Katy (in Boston) and Abby (in New York City). We bake. We both have blonde hair. Er, obvy, we both have blue eyes. We have a blog. Which, you already know. We grew up in an Ex-pat household with an adorable teapot of a mummy whose attempts at entrees were less than stellar…prolly owing to the fact that they were largely English in origin and all overcooked. However, any lack of prowess in the dinner department was more than made up for in the sweets section. Lucky duckies that we are, our mummy was (and still is) the most divine baker. Our childhoods were food fairytales…imagine, if you will, clouds of flour, little girls in kiddie aprons licking bowls of brownie batter and cookie dough (screw that raw egg nonsense), stealing chocolate chips earmarked for banana bread and chasing our baby brother with just squeezed lemons for tart lemon cakes and squares…
Ok, we are embellishing just a tad, but you get the drift. Baking is in our blood and blogging, well, that’s just what people do these days, right?
When it came time to bake a peanut-choco dessert for Little Bitty Bakes, we thought, let’s keep it simple, we don’t want to scare anyone off…And, really, dessert doesn’t need to be complicated, it just needs to be delicious.
So, we made ice cream! YAY! I scream, you scream, we all scream for ice cream! YAY!
Ok, so it’s not exactly baked, but it IS easy. We promise. If you have an ice cream maker and can boil water, you can make this ice cream. Seriously. No. SERIOUSLY.
Like, you make peanut butter milk in a saucepan. Then you cool it. Then you put it in the machine. Then you make some chocolate sauce (you could even buy Hershey’s syrup but you didn’t hear that from us) and then you put it in a container and it goes into the freezer.
Really.
Peanut Butter Chocolate Ripple Ice Cream
Serves 4
Adapted from Gourmet
In a saucepan simmer milk, peanut butter, and 1/2 cup sugar over moderate heat, whisking, until smooth and it resembles peanut butter milk. Stir in vanilla extract and cool mixture to room temperature. You can put the mixture into the fridge until you are ready to freeze it. Freeze the cooled peanut butter mixture in an ice-cream maker according to manufacturer’s instructions.
While the ice cream is turning, make the chocolate sauce. In a small saucepan, add the water and remaining tablespoon of sugar, stirring, until sugar dissolves. Add the chocolate chips, whisking the sauce until smooth, and cool to room temperature.
Spread one third of the frozen ice cream in a 2-quart container and top with one third sauce (we used a deep container but it will be easier to swirl if you use a flatter plastic container) . Layer remaining ice cream and sauce in same manner and, with a rubber spatula, swirl sauce and ice cream together. Do not over swirl or the chocolate and peanut butter ice cream will blend too much together. We are wanting a ripple of fudge.
Freeze the ice cream, covered with plastic wrap, until hard, at least 3 hours.
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Yum, thanks girls! In my next life, I want a sister who loves baking as much as I do! While we’re on that subject, I’ll also want three-day work weeks, desserts to be calorie-free, money to grow on trees…
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