Peanut Butter Cup Ripple Ice Cream
 
 
Creamy vanilla ice cream with fudgy chocolate and peanut butter swirls, with peanut butter cups mixed in for extra deliciousness.
Yield: 1+ quart
Ingredients
For the ice cream
  • 1 cup whole milk
  • ⅔ cup sugar
  • 2 cups heavy cream. divided
  • pinch of salt
  • 6 large egg yolks
  • 2 tsp vanilla extract
  • 6 oz mini peanut butter cups, coarsely chopped
For the fudge ripple
  • ½ cup sugar
  • ⅓ cup light corn syrup
  • ½ cup water
  • 6 tbsp dutch-process cocoa powder
  • ½ tsp vanilla
For the peanut butter swirl
  • ⅓ cup crunchy peanut butter
  • 3 tbsp milk
Instructions
  1. In a medium saucepan, warm the milk, sugar, 1 cup of cream, and salt. Pour the remaining cream into a large bowl and set a fine-mesh sieve on top of it.
  2. In a separate bowl, whisk the egg yolks while adding in the heated milk a quarter cup at a time until the side of the bowl is warm to the touch. Pour the yolk mixture into the sauce pan and stir constantly over medium heat with a rubber spatula, scraping the bottom of the pan as you stir, until the mixture thickens and coats the spatula. Pour through the strainer and stir into the cold cream.
  3. Stir in the vanilla extract.
  4. Pour the custard into a ziploc gallon freezer bag and place in a bowl of ice water. Transfer to the fridge until cool.
  5. To make the fudge ripple, stir together the water, sugar, corn syrup and cocoa in a medium saucepan over medium heat until bubbles begin to form around the edges. Let boil for one minute, stirring constantly. Remove from the heat and stir in the vanilla.
  6. Let the fudge cool and then store in a jar in the fridge. Chill before using.
  7. Pour the chilled custard into an ice cream maker and freeze according to directions.
  8. Meanwhile, whisk together the milk and peanut butter. In the last few minutes of churning, add the chopped peanut butter cups to the machine and let it run for another 2 minutes.
  9. Transfer a third of the ice cream into a storage container. Drizzle a few tbsp of fudge ripple and peanut butter swirl over it. Repeat with the second third of ice cream and more fudge ripple and peanut swirl. Add the remaining ice cream and a last bit of fudge and peanut butter swirl. Swirl slightly into the ice cream with the back of a fork. Cover with a lid or saran wrap and freeze until firm.
Notes
Adapted from Confections of a Foodie Bride
Nutrition Information
Serving size: ½ cup
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/07/peanut-butter-cup-ripple-ice-cream-frozentreatweek-giveaway.html