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Peanut Butter Fudge Swirl Ice Cream

November 1, 2012 by becky 6 Comments

Peanut Butter Swirl Ice Cream

Derek’s awesome lil’ brother and sister just turned 16 and 18. (October 30 & 31st) They both love the combination of chocolate and peanut butter. Who doesn’t? So I made them this amazing ice cream!

I recently shared with you my new favorite ice cream, Blackberry Ice Cream. It was so amazing that I checked out the book it came from at the library, Sweet Cream and Sugar Cones. This book is written by the owners of Bi-Rite Creamery in San Francisco. It’s a very popular ice cream spot and they are so amazing to share their recipes in this book! I bookmarked half the recipes and just might have to buy this book!

Peanut Butter Swirl Ice CreamTo make this ice cream you basically make a custard base with heavy cream, egg yolks etc. (The egg yolks are cooked through so no worries there.) Then you add it to the peanut butter. When I was making it I felt like I was ruining it by adding it to the peanut butter since it seems like such a fancy ice cream base and peanut butter is not very fancy. But boy was I wrong! I didn’t think I would love peanut butter ice cream but oh my goodness! This recipe makes peanut butter ice cream amazing!

Peanut Butter Swirl Ice Cream

It’s smooth and creamy and just heavenly!

Peanut Butter Swirl Ice CreamWhen it’s ready you add a couple spoonfuls of ice cream to the container you are going to put it in then you drizzle on the fudge and swirl it in with a knife.

Peanut Butter Swirl Ice CreamThen if you want you add in any toppings you’d like. I added in super cute mini peanut butter cups and Reese’s Pieces because my sister-in-law loves them! Then you repeat the layers.

I loved this ice cream and can’t wait to try more and share my favorite recipes with you! If you don’t have an ice cream maker… go buy one! 🙂 It’s so much fun!

Peanut Butter Fudge Swirl Ice Cream
Very slightly adapted from Sweet Cream and Sugar Cones from Bi-Rite Creamery
Ingredients:
5 large egg yolks
3/4 cup sugar
1/3 cup smooth natural peanut butter
1 3/4 cup heavy cream
3/4 cup 1% or 2% milk
1/2 tsp. kosher salt
1/3 cup fudge ripple (recipe below)

Fudge Ripple
1/2 cup plus 2 Tbsp. sugar
1/2 cup water
6 Tbsp. Dutch-processed cocoa, measured then sifted
1/4 cup tapioca syrup or corn syrup
1/8 tsp. kosher salt
1 ounce bittersweet chocolate (about 60% cacao), about 1/4 cup)
1/2 teaspoon pure vanilla extract

In a small saucepan, whisk together the sugar, water, cocoa, tapioca syrup, and salt and put the pan over medium-high heat. Whisk frequently as the mixture comes to a simmer.  When the sugar has completely dissolved, remove from the heat.  Add the chocolate and let sit undisturbed for a minute to allow the heat of the syrup to melt the chocolate.  Whisk until smooth, then whisk in the vanilla extract.  Transfer to an airtight container and refrigerate until completely chilled. Use the ripple cold.

Make the ice cream base
1. In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of the sugar (6 tablespoons). Put the peanut butter in another heatproof bowl and set both bowls aside.

2. In a heavy nonreactive saucepan, stir together the cream, milk, salt, and the remaining sugar and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.

3. Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.

4. Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.

5. Strain the base through a fine-mesh strainer into the bowl with the peanut butter and stir to combine.  Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.

Freeze the ice cream
6. Freeze in your ice cream machine according to the manufacturer’s instructions.  While the ice cream is churning, put the container you’ll use to store the ice cream into the freezer.

7. As you transfer the ice cream to the storage container, drizzle in some of the Fudge Ripple after every few spoonfuls of ice cream. Add any candy mix-ins if using. When all the ice cream is in the container, use a butter knife to gently swirl the mixture.  Enjoy right away or, for a firmer ice cream, freezer for at least 4 hours.

Filed Under: Ice Cream/ Frozen Yogurt

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Comments

  1. Marie says

    November 1, 2012 at 4:02 pm

    Yum! I may just have to add that book to my Christmas wish list.

    Reply
  2. Mariel says

    November 5, 2012 at 5:24 am

    This looks so delicious. Perfect fall recipe! I would love to have you come share some of your great ideas at the link party on ‘Or so she says…’ There’s one going on right now (and every Saturday – Tuesday). We’ve also got a fun “Favorite Things” giveaway going on right now. Hope to see you there! http://www.oneshetwoshe.com

    Reply
  3. Jocelyn says

    November 5, 2012 at 10:06 pm

    That looks so delicious and creamy! I love peanut butter in all sweet things! Thanks for sharing on Trick or Treat Tuesday!!!

    Reply

Trackbacks

  1. Reese's Pieces Soft Peanut Butter Cookies | Love to be in the Kitchen says:
    October 31, 2013 at 7:02 am

    […] Pieces so I usually make them the same birthday treat each year! Last year I made them Peanut Butter Fudge Swirled Ice Cream that was to-die-for! One of the best ice creams I have ever had! I added mini Reese’s cups to […]

    Reply
  2. 40 Peanut Butter Recipes: From Easy to Amazing - Coupons Are Great says:
    February 25, 2014 at 9:35 am

    […] 29. Peanut Butter Fudge Swirl Ice Cream […]

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  3. 25+ Fabulous Fall Treats - Love to be in the Kitchen says:
    November 11, 2014 at 7:30 am

    […] Peanut Butter Fudge Swirl Ice Cream […]

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I'm Becky. My recipes are easy and delicious and taste-tested by my husband and kids. I love creating in the kitchen and hope you enjoy! More…

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