Description
A delightful homemade ice cream featuring creamy layers swirled with rich chocolate fudge, smooth peanut butter, and crunchy mini peanut butter cups.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tbsp vanilla extract
- A pinch of salt
- 4 large egg yolks
- 1/2 cup peanut butter
- 1/2 cup chocolate fudge sauce
- 1/2 cup mini peanut butter cups, chopped
Instructions
- In a saucepan, combine heavy cream, whole milk, granulated sugar, and a pinch of salt. Heat over medium heat until warm, stirring until sugar dissolves (not boiling).
- In a separate bowl, whisk the egg yolks until smooth. Gradually temper the yolks by slowly pouring the warm cream mixture into them while whisking constantly.
- Return to the saucepan and cook over medium heat, stirring until thick enough to coat the back of a spoon (about 5-7 minutes).
- Strain through a fine mesh sieve to remove any curdled bits, stir in the vanilla extract, and let it cool. Refrigerate for at least 4 hours or overnight.
- Pour the chilled base into an ice cream maker and churn according to the manufacturer’s instructions (approximately 20-25 minutes). In the last few minutes, add the chopped mini peanut butter cups.
- Transfer the churned ice cream to a container. Gently swirl in the peanut butter and chocolate fudge sauce, being careful not to overmix.
- Cover and freeze for at least 4 hours or overnight for a firmer texture.
- Scoop into bowls or cones and enjoy!
Notes
Store in an airtight container in the freezer for up to 2 weeks, though best enjoyed within the first week. Let sit at room temperature for a few minutes if too hard.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg