Peanut Butter & Chocolate Sherbet

It’s hot. And I’m cranky. And you know what solves all of the world’s ills? Peanut butter & chocolate sherbet.

This is a recipe evolved from one by David Liebovitz. And yes, I did look up whether or not it’s “sherbet” versus “sherbert.” I pronounce it sherbert, because I’m uncultured, apparently. Whatever.

So, how do you make this classy-ass dessert?

BOOM!

• 2 cups milk (any fat level, I used 1%), divided
• 1/2 cup sugar
• 1/2 cup cocoa powder
• pinch of salt
• 4 ounces peanut butter chips
• 1/2 teaspoon vanilla
• 2 tablespoons creme de cacao (optional)

1. Over low or medium heat, mix together 1 cup milk, sugar, a pinch of salt. Boil while whisking, and once it hits a boil, kick down the heat and then simmer for 30 seconds.
2. Remove heat, and stir in the chips, vanilla and liqueur. Whisk until everything is incorporated. (If you’re wondering why liqueur, it helps keep everything soft for scooping!)
3. Chill thoroughly, then freeze in your ice cream maker according to directions. I used my KitchenAid stand mixer’s ice cream attachment.
   
4. Serve, once frozen solid.

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Tagged as: ice cream