This morning I made the custard base for the ice cream and then put it in the refrigerator to cool. Then tonight at 7-ish, we made the ice cream. At 7:30, we poured the ice cream into a container to store in the freezer for snacking later. At 7:31, he knocked it over onto the floor.
Luckily for us, there was still some ice cream left in the ice cream mixer bowl. So we ate that. Ohhhhh my goodness. I wish we had the rest of it! It is AWESOME. Previous attempts at making custard-based ice creams have failed because they were too eggy for me. But this one was PERFECT. It didn't taste eggy and it had the perfect consistency. It tasted wonderful. It kind of tasted like Reese's Pieces. And the best part? Not as unhealthy as it sounds. With low-fat ingredients (and Splenda, if you choose to go that route - we didn't), it's not too bad of a choice. I used natural, sugar-free peanut butter as well, which was lovely. We would definitely make this again. And we'd try our hardest not to spill it.
Peanut Butter Chocolate Chip Ice Cream
1/4 cup Splenda
3 large eggs
1 cup skim milk
1/2 cup reduced fat peanutbutter, Jif
1 cup sweetened condensed milk -- fat free
1/2 cup half and half -- fat free
2 tsp Vanilla
1/2 cup miniature chocolate chips
In a medium mixing bowl beat the sugar into the eggs until slightly thickened and pale yellow. Set aside. Bring the milk to a simmer in a medium saucepan over low heat. Slowly beat the hot milk into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a wooden spoon or whisk until the custard thickens slightly. Do not let the mixture boil or the eggs will scramble. Remove from the heat and beat in the peanut butter with a whisk. Pour the hot custard through a strainer into a large clean bowl. Allow to cool slightly, then whisk in the condensed milk, half & half and vanilla. Cover and refrigerate until cold or overnight. Add 1/2 cup mini chocolate chips when mixture is semi-frozen in ice cream maker.
Yield: 10 servings