I love pretty much every dessert that includes peanut butter and based on the number of ice cream recipes on this blog it’s pretty clear that I’m a big fan of ice cream too. Combining those two loves resulted in this incredibly awesome ice cream. Maybe one of my favorites so far? The base is my favorite chocolate ice cream- rich, creamy and full of chocolate flavor then there is a peanut butter swirl and of course there are some chopped peanut butter cups mixed in there.
Chocolate Peanut Butter Cup Ice Cream
- 2 cups heavy cream, separated
- 3 tbl. unsweetened Dutch-process cocoa powder
- 5 oz. bittersweet or semisweet chocolate (or a combination of the two), finely chopped
- 1 cup whole milk
- 3/4 cup sugar
- pinch salt
- 5 egg yolks
- 1/2 tsp. vanilla extract
- 1/2 cup peanut butter
- 1/2 cup heavy cream
- 1/4 brown sugar
- 2 tbl. light corn syrup
- 2 cups coarsely chopped peanut butter cups, frozen (it helps to chill the candies before cutting them)
- Heat 1 cup of cream and cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer for about 30 seconds, whisking constantly. Remove from heat and add the chopped chocolate. Let sit for a minute to allow the chocolate to melt, then whisk until smooth. Add the remaining cup of cream and whisk to combine. Put a fine mesh strainer on top of the bowl then set aside.
- Using the same saucepan, heat the milk, sugar and salt. Place the egg yolks in a separate bowl. Slowly pour the warm milk mixture into the egg yolks, whisking constantly then pour the egg yolk mixture back into the saucepan. Cook over medium heat, stirring constantly until the mixture reaches 170 degrees on an instant-read thermometer. Pour the custard through a fine mesh sieve into the chocolate mixture. Add the vanilla and stir until smooth and well combined. Chill the mixture in the refrigerator for several hours.
- Make the peanut butter swirl by combining the peanut butter, heavy cream, brown sugar and corn syrup in a small saucepan. Cook over medium-low heat, stirring frequently, until the sugar is dissolved. Remove from heat and transfer to the fridge to cool.
- Once the ice cream mixture and peanut butter swirl have chilled, freeze the ice cream according to the directions on your ice cream maker. When the ice cream is finished, stir in the chopped, frozen peanut butter cups. Alternate layers of ice cream and the peanut butter mixture then freeze the mixture until firm.