[Liz]

Daid Liebovitz is the best. His France-based recipes appeal to the Francophile in me. Here's one of his clever creations.

CHOCOLATE P/BUTTER ICE CREAM / from his book Perfect Scoop

METHOD First make the Peanut Butter Patties added to ice cream base.

PATTIES: Form 6 tb chilled p/butter, 2 tb conf into 1/2" patties. Cover a dinner plate with plastic wrap. W/ spoon and finger, scoop up 1/2 tsp peanut butter mixture, drop onto wrap-covered dinner plate--may need to frige a few min to reduce stickiness; now freezer plate overnight.

ICE CREAM BASE whisk/heat 2 cups hnh, 1⁄4 c dutch cocoa, 1⁄2 cup sugar, pinch salt; when at rolling boil (will start to foam up) set offheat; whisk in 1/2 c smooth p/ butter, stir/thoroughly blended. Chill thoroughly then freeze as per mfg.

FINAL After you’ve removed the ice cream from the machine, stir in peanut butter patties by hand.

SERVE sprinkled with chocolate shavings.

[Yaelle]

Yes, that is the one! I love his stuff too and I lived in francophone Europe for 4 years (France 1, then later Geneva for 3).

And I have made that ice cream and it was sooooooooo good.

The Perfect Scoop is the name of his ice cream recipe book. I love it. You can tell because the pages are dirty in my copy. :)

Try the fresh mint ice cream and add the straciatella, which is melted chocolate, near the end, so it makes ribbons of chocolate and bits like chips.

[pugmama]

Love his recipes and cookbooks. This ice cream looks delicious.I will make it.