Peanut Butter Ice Cream with a Fudge Swirl
 
Prep time
Cook time
Total time
 
My favorite sweet combination of peanut butter and chocolate come together in a peanut butter ice-cream with a fudgy ribbon.
Author:
Recipe type: Dessert
Serves: 1.5 qts
Ingredients
  • ICE CREAM:
  • ¾ c granulated sugar
  • 1 t commercial stabilizer
  • 1 ¼ c heavy cream
  • 2 c whole milk
  • ¼ c glucose syrup
  • ¾ c creamy peanut butter
  • FUDGE RIBBON:
  • 1 c cocoa powder
  • ¼ c + 2 T granulated sugar
  • 1 t salt
  • ½ c glucose syrup
  • 1 c heavy cream
Instructions
  1. If using an ice-cream machine with a base that needs to be frozen, put the base in the freezer.
  2. Whisk sugar and stabilizer in a heavy bottom saucepan.
  3. Add milk, cream and glucose, whisk to combine.
  4. Cook over medium-heat, whisking occasionally until the mixture comes to a full rolling boil.
  5. Remove from heat and quickly whisk in peanut butter.
  6. Transfer to a bowl. Set bowl into an ice-bath.
  7. Cool ice cream base, stirring periodically until it reaches 50 degrees. Optional: Strain through a fine mesh strainer. Transfer to the fridge and allow to cure overnight.
  8. In a medium bowl whisk together the cocoa powder, sugar and salt for the fudge.
  9. Add glucose syrup and cream to a medium saucepan. Heat over medium heat, whisking until the mixture comes to a full rolling boil.
  10. Add cream to dry ingredients one third at a time, whisking to incorporate between each addition. Transfer back to pan.
  11. Cook over medium-low heat until fudge starts to bubble and is smooth. Optional strain through a fine mesh strainer.
  12. Chill in the fridge overnight before using in ice-cream to ensure it’s cold.
  13. Churn the peanut butter ice-cream base according to manufacturer’s instructions.
  14. Layer ice-cream and fudge in alternating layers in a freezer container. Use a butter knife or wooden skewer to swirl the fudge. Add fudge to your taste – you likely will not use all of the fudge.
  15. Freeze ice-cream for 2 hours to allow it to firm up enough to form scoops.
  16. If frozen overnight or longer allow to sit on the counter for 5-10 minutes before scooping.
Recipe by Gravel & Dine at https://gravelanddine.com/peanut-butter-ice-cream-with-a-fudge-swirl/