I’ve mentioned the peanut butter phenomenon here in Chile, haven’t I? Well, as a culture they just don’t really like it. I know! What? Peanut butter is one of my favorite things right between raindrops on roses and whiskers on kittens! In the U.S. it’s eaten with everything. Peanut butter toast for breakfast, peanut butter and fruit for snack, pb&j for lunch, peanut butter crackers, peanut butter burgers, celery and peanut butter, thai peanut pizza, peanut butter and anything chocolate……. I could go on and on.
I’ve tried imagining my world without the creamy stuff and it looks pretty bleak. Peanut butter is absolutely necessary for my happiness and well-being. Ha, I wonder how many times I’m going to say peanut butter in this post. In case I haven’t been clear enough, I love peanut butter!
So these messy treats are what this wednesday is all about. I made this peanut butter frozen yogurt and after a lot of thought about what to do with it, I came up with these.
These don’t require any baking and they are gluten free. Perfect for hot summer days. They do take a little bit of time to get the frozen yogurt, well, frozen. However, they are toatally worth the time and there is very little hands-on involved. I did a pretty thin layer of chocolate on mine but feel free to go as thick as you want. You can even double the amount of chocolate if you want.
I did warn you they were messy.
- 1/2 cup milk
- 1/2 cup greek yogurt
- 2 egg yolks
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup creamy peanut butter
- 1 1/2 cups (about 250g) semi-sweet dark chocolate
- Combine milk and yogurt in a medium saucepan and place over low heat. Heat until very warm (4-5 minutes) but don't boil. While that is warming, whisk egg yolks and sugar together until pale in color and smooth.
- Remove milk mixture from heat and pour a little at a time, while whisking, into yolk mixture to temper.
- Return entire mixture to medium heat and stir gently until it reaches 170 degrees F (75 C). Stir in peanut butter then remove from heat. Cool for about 5 minutes then stir in vanilla and pour into an airtight container. Chill for at least 4 hours in the fridge until completely cooled.
- Freeze in ice cream maker according to manufacturer's instructions.
- Melt half of the chocolate an a microwave safe bowl or double boiler and use a spoon or basting brush to coat the sides of 12 paper (or silicone if you have them) cupcake liners. place in freezer for about 5 minutes to harden.
- Fill each with frozen yogurt and return to freezer for about 1 hour. Once hard, melt remaining chocolate and spread on top of cups to seal. Freeze for at least 5 more minutes before serving.