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?
- 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)
- 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.
- 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!)
- Chill thoroughly, then freeze in your ice cream maker according to directions. I used my KitchenAid stand mixer’s ice cream attachment.
- Serve, once frozen solid.