Today marks only 30 days until The Ohio State Football season starts! I can’t begin to tell you how excited I am for that opening day! To celebrate only having to wait 30 more days, I thought I would get everyone in the mood with some Buckeye Ice Cream. This recipe is my own creation based off my one of my favorite ice cream flavors at Graeter’s in my hometown of Columbus, Ohio. If you have never had Graeter’s Ice Cream before I feel sorry for you! Seriously! It is some best ice cream I have ever tasted! Unfortunately since the closest Graeter’s to me is a seven hour drive away, I have resorted to creating a few of my favorite flavors at home. Now I shouldn’t complain too much, our local grocery store does sell some of their best selling flavors, but not all of them. Their Buckeye Blitz is one of my favorites and a flavor that’s not typically sold in grocery stores outside of Ohio. The Buckeye Blitz is a peanut butter and chocolate lovers dream! Chocolate peanut butter ice cream loaded with peanut butter cookie dough and rich chocolate chunks. This recipe is my spin on this classic Ohio flavor and I have to say it is pretty darn close to the original. Maybe I should call it Chocolate Peanut Butter Cookie Dough Chip Ice Cream… but that sure is a mouthful, so how about we call it Buckeye Ice Cream? Whatever you call it…I call it crazy good! 😉
One Year Ago: Peaches and Cream Whoopie Pies
Two Years Ago: Coconut Shrimp
Buckeye Blitz Ice Cream
- 5 ounces bittersweet chocolate, finely chopped
- 3 tablespoons unsweetened Dutch-process cocoa powder
- 1 ½ cups heavy cream
- 1 ½ cups whole milk
- 3/4 cup sugar, divided
- 4 egg yolks
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
For the Peanut Butter Cookie Dough:
- 2 tablespoons unsalted butter, room temperature
- 1/4 cup creamy peanut butter
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 1/4 cup plus 2 tablespoons all-purpose flour
- pinch of salt
- 3/4 teaspoons heavy cream
- 1/2 teaspoon vanilla extract
For the Chocolate Drizzle:
- 1 ½ ounces semisweet chocolate, finely chopped
- 1 teaspoons canola oil
- In a medium heatproof bowl set over a pan of almost-simmering water, melt the bittersweet chocolate, stirring occasionally, until smooth. Set aside to cool.
- Set a fine mesh strainer over a medium sized bowl and set the bowl over a large container of ice water.
- In a medium saucepan over medium heat, heat the cream, cocoa powder, milk, and ½ cup sugar stirring occasionally, until steam appears and the liquid is hot (175 degrees) about 5 minutes.
- While the milk mixture is warming, in a separate bowl, whisk the yolks and 1/4 cup of sugar together until smooth. Add the melted chocolate and beat until fully incorporated. Slowly whisk about 1 cup of the hot milk mixture into the yolk mixture to temper them. Whisk in the peanut butter until smooth. Then slowly whisk the tempered yolk mixture back into the remaining hot milk mixture. Continue to cook the custard mixture over medium heat stirring constantly with a wooden spoon until it is very hot but not simmering (180-185 degrees).
- Pour the custard mixture into the strainer bowl set in the ice bath and let cool, stirring occasionally to room temperature. Stir in the vanilla, then remove the custard mixture from the ice bath, cover tightly with plastic wrap and refrigerate until very cold (40 degrees), about 3 hours.
- While the custard is chilling, make the peanut butter cookie dough. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, peanut butter, sugar and brown sugar until light and fluffy, about 2-3 minutes. Mix in flour and salt on low speed until incorporated. Slowly add heavy cream and vanilla extract and beat until fluffy, about 2 minutes. Divide the dough in quarters. Using your hands, roll each quarter of dough into a long thin rope about 12 inches long. Wrap in plastic wrap and refrigerate until needed.
- A few minutes before you plan to churn the ice cream, place semisweet chocolate in a medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until chocolate is melted and whisk until smooth. Stir in oil and transfer to a ziploc bag; set aside.
- Pour the mixture into the ice cream canister and churn following the manufacturer’s instructions until the mixture resembles the consistency of thick whipped cream. Remove the cookie dough from the refrigerator and slice each roll into 1/4-inch-thick slices. Slowly add the cookie dough as the ice cream churns. After all of the cookie dough is added, snip the corner of the ziploc bag that the chocolate is in, and while the machine is running, slowly drizzle the chocolate into the ice cream. After chocolate and cookie dough is added, continue churning until the mixture resembles soft served ice cream.
- Transfer the ice cream to an airtight container. Cover the container and freeze the ice cream until it is firm, about 3 hours.
Yields: 1 quart