# Sorvette de Paçoca (Peanut candy ice cream) **Chef:** Monisha **Cookbook:** Authentic Brazilian Home Cooking **Potluck Date:** April 12, 2025 --- ## Recipe PEANUT CANDY ICE CREAM) YIELD: 8 SERVINGS 1 0 paçocas (260 g), divided (see Notes) 1 (14-oz [396-g]) can sweetened condensed milk 2 tbsp (32 g) creamy peanut butter ¼ tsp kosher salt 2 cups (480 ml) heavy cream, cold Paçoca is a traditional Brazilian treat made of peanuts. It is especially enjoyed during our winter festivities (festas juninas), which happen during the month of June. These treats are delicious—and incredibly addictive—as they are, but I thought it’d be fun to transform them into ice cream. And, boy, are you in for a treat! This ice cream is rich, creamy and bursting with peanut flavor. The perfect treat for peanut lovers! Gently crush the paçocas by hand. Reserve. (You will need half for the ice cream base mixture and half to add as a mix-in at the end of the churning process.) In a medium bowl, combine the condensed milk, peanut butter, salt, heavy cream and half of the crushed paçocas. Whisk until well incorporated. Pour the mixture into your ice cream maker and churn for 25 to 30 minutes, or according to the manufacturer’s directions. Depending on your machine, you will get a signal when it’s time to add any mix-ins, which are the remaining paçocas. If your machine doesn’t have this feature, just pay attention and add it once the motor starts slowing down and the ice cream has solidified but is not yet completely churned. Once you’ve added the remaining crushed paçocas, continue churning until it reaches a soft ice cream consistency. You can serve the ice cream right away, if you like it on the softer side, or freeze it to harden further. It will keep for up to 2 weeks if stored in an airtight container. NOTES • In the U.S., you can find paçocas in Brazilian grocery stores or online. If you are not able to find them, I have a recipe for homemade ones on my website. • If you don’t own an ice cream machine, don’t worry! You can still make this recipe. Just whip the heavy cream until stiff peaks form before folding it into the sweetened condensed milk mixture. Then, transfer to a freezer- safe container and carefully swirl in the remaining half of the paçocas. Cover with plastic wrap and freeze until firm! BELISCÃO DE GOIABADA (GUAVA PASTE PINCH COOKIES) YIELD: 60 SMALL COOKIES ⅔ cup (150 g) unsalted butter, softened 2 cups + 2 tbsp (266 g) all-purpose flour ½ cup (100 g) granulated sugar 1 large egg 6.5 oz (188 g) guava paste Confectioner’s sugar for sprinkling These guava paste-filled cookies might look simple, but they are absolutely addictive! So much so that I feel I must warn you that you will probably devour a whole batch by yourself without even noticing. Ask me how I know … The buttery cookies melt in your mouth while depositing the sweet and slightly floral guava paste on your taste buds, making them tingle all over with excitement! These taste best the day they were made, but they will keep for up to a week when stored in an airtight container at room temperature. That being said, I highly doubt they will last that long! In a large bowl, combine the butter, flour, sugar and egg. Use your hands to mix everything together until a dough forms. Divide the dough into two equal parts and form each part into a disc. Working with one disc at a time, place the disc between two sheets of parchment paper and roll it ¼-inch (6-mm)- thick. Cut into rounds with a 1½-inch (4-cm) round cutter. Repeat with the second dough disc. You can gather the scraps and re-roll to form more cookies. Cut the guava paste into 1-inch (2.5-cm)-long strips that are ¼ inch (6 mm) thick. If you’re having difficulty slicing the guava paste, a good trick is to pop it in the freezer for 10 minutes. Place the guava paste strips in the center of each round cookie dough. Then, gather the ends of each cookie and bring them together, pinching them to seal. Transfer the cookies to 1 to 2 parchment paper-lined baking sheets, and then place in the freezer for 10 to 15 minutes. Preheat the oven to 350°F (180°C) while the cookies are in the freezer. Bake the cookies for 15 to 18 minutes, or until beginning to turn golden. Remove from oven and let them cool, then sprinkle with confectioner’s sugar before serving. MOUSSE DE MARACUJÁ COM GANACHE DE CHOCOLATE (PASSION FRUIT MOUSSE WITH CHOCOLATE GANACHE) YIELD: 6-8 SERVINGS --- *Downloaded from BCBCBath Cookbook Club* *https://bcbcbath.com*