Peanut Butter Fudge Ice Cream

By now you've probably realized that I have a thing for peanut butter.

It is definitely one of my favorite foods to eat and to cook with.
It is such a treat.

I've made a few recipes over the years that feature peanut butter
(here, here, here, and here).

But, I must say that this one might just be my favorite.



There's just something so perfect about ice cream.
And this one, whew, is a killer.

The ice cream is peanut butter and the swirl running through it is a decadent chocolate sauce.
Top it with more fudge sauce and sprinkle a few Reeses' minis and you have a legendary dessert.


Peanut Butter Fudge Ice Cream
(adapted slightly from Sweet Cream and Sugar Cones via Tracey's Culinary Adventures)

Fudge Sauce
1/2 cup plus 2 tablespoons sugar
1 cup water
6 tablespoons unsweetened cocoa powder, sifted
1/4 cup light corn syrup
1/8 teaspoon kosher salt
1 ounce bittersweet chocolate, finely chopped
1/2 teaspoon vanilla extract

Peanut Butter Ice Cream
1 3/4 cups heavy cream
3/4 cup 1% milk
3/4 cup sugar, divided
1/2 teaspoon kosher salt
5 large egg yolks
1/3 cup creamy peanut butter
1/4-1/3 cup fudge sauce

To make the fudge sauce:  Whisk together the sugar, water, cocoa powder, corn syrup, and salt in a small saucepan.  Set over medium-high heat and bring to a simmer, whisking frequently.  Remove the pan from the heat once the sugar has completely dissolved.  Add the chopped chocolate and set the pan aside for 1 minute, then whisk until the chocolate is melted and the mixture is smooth.  Stir in the vanilla extract.  Transfer the sauce to a heatproof container and refrigerate until completely chilled.  Do not add to your ice cream until very cold.

To make the ice cream:  Add the heavy cream, milk, half of the sugar, and the salt to a medium saucepan and set over medium heat.  Allow the mixture to come to a simmer.

Meanwhile, whisk the egg yolks and the remaining sugar in a heatproof bowl until pale in color.  Add the peanut butter to a second heatproof bowl and set aside.  Slowly add the warm cream mixture to the egg yolks, whisking constantly.  Pour back into the saucepan and set over medium-low heat.  Stir constantly until the mixture thickens enough to coat the back of a wooden spoon (about 170-175 F on an instand read thermometer).  Strain the custard into the bowl containing the peanut butter and stir to combine.

Cover and refrigerate until thoroughly chilled (overnight is best).  Freeze in your ice cream maker according to the manufacturer's instructions.  As you transfer the ice cream to an airtight container for storing, drizzle the fudge sauce every so often.  Once you've added all of the ice cream and fudge sauce, gently swirl with a butter knife.  Freeze until firm, at least 4 hours.

Garnish with more fudge sauce and a few Reeses' minis.




Enjoy,

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