For those who love peanut butter cups, this is the perfect flavor for you! We prefer to use natural peanut butter, which isn’t as cloyingly sweet as the more processed varieties. This ice cream firms up quite a bit in the freezer; give it a few minutes at room temperature to soften before scooping.
MAKE ABOUT: 1 quart
TECHNIQUE: Ice cream
SPECIAL EQUIPMENT: Ice cream machine
CHILLING TIME: 2 hours or overnight
SHELF LIFE: 1 week
INGREDIENTS:
- 5 large egg yolks
- ¾ cup sugar
- ⅓ cup smooth natural peanut butter
- 1¾ cups heavy cream
- ¾ cup 1% or 2% milk
- ½ teaspoon kosher salt
- ⅓ cup Fudge Ripple
INSTRUCTIONS:
MAKE THE BASE:
- Whisk yolks with half of the sugar (6 tablespoons)
- Heat cream, milk, salt, and remaining sugar in a saucepan
- Whisk hot cream mixture into yolks
- Cook mixture over medium heat until thickened
- Strain the base through a fine-mesh strainer into a bowl with peanut butter and stir to combine
- Set container into an ice-water bath and cool
- Refrigerate base for at least 2 hours or overnight
FREEZE THE ICE CREAM:
-
- Freeze in ice cream machine according to manufacturer’s instructions
- Drizzle in Fudge Ripple while transferring ice cream to a storage container
- Swirl mixture with chopstick or butter knife
- Enjoy right away or freeze for at least 4 hours for firmer ice cream
