Chocolate Fudge Swirl Peanut Butter Ice Cream

Between preparing for a visit from Grant's parents (they're here until the 26th) and gearing up for the VA. Home Educator's Convention last weekend, things have been just a little crazy around here.

But that's okay.  Everything is good and we had a fabulous time at the convention, and of course spent more money than we anticipated, and now we totally need new bookcases more than ever before. 

I am such a sucker for books.  Only good ones, you know.  None of those ridiculous "Captain Underpants" waste-of-paper books, or any other such nonsense.   

One of my favorite finds at the Used Curriculum Sale was The Five Little Peppers and How they Grew.
I'm looking forward to reading that aloud to my family once we finish the book we're currently reading (The Prodigal Cat).

Anyways, I made this ice cream a couple of weeks ago and to be honest, once I tasted it, I just wanted to hide it in the freezer and make something else for the kids so I could eat it all myself. 

A deep chocolate peanut butter ice cream, a dark fudgy ribbon throughout, and chunks of peanut butter patties speckled here and there, it's a dream come true for the die-hard chocolate peanut butter fan.  (which I am, as evidenced by my birthday dessert earlier this year).

If you have a favorite chocolate ice cream base already, feel free to substitute it.  I used one with egg yolks, but only because I had some extra ones in the fridge that I needed to use up.  While I certainly do love ice cream made with eggs, it usually requires cooking and I don't always want to wait the extra time needed for the mixture to cool before freezing it. 

The fudge sauce makes quite a bit....I didn't end up using it all for the ice cream.  But that was okay; it stores well in the fridge and I added a drizzle to a cup of coffee with some milk later in the week and found it to be a fantastic mocha!  (and I don't even like coffee.)

The peanut butter patties - amazing.  They totally take the ice cream to a whole 'nother level, so don't leave them out!

Chocolate Fudge Swirl Peanut Butter Ice Cream 
(adapted from Brown Eyed Baker)
Yield: 2 quarts

Chocolate Peanut Butter Ice Cream Base:

1 cup and 2 tablespoons sugar

1-1/2 cups milk

1/4 teaspoon salt

3 tablespoons unsweetened cocoa powder

5 egg yolks, lightly beaten

3 ounces semisweet chocolate, chopped finely (I used Bakers Semi-sweet Chocolate)

1/2 cup peanut butter

3 cups heavy cream

1-1/2 teaspoons vanilla extract

Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Heat to about 150°, very hot but not bubbling yet.  Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened (175-180°), but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Add peanut butter and stir well.  Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring every so often.  You can also refrigerate overnight.

Fudge Ripple:
1/2 cup sugar
1/3 cup light corn syrup
1/2 cup water
6 T. unsweetened cocoa powder (I used Hershey's Dark)
1/2 tsp. vanilla extract

Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. (you can just use the same one you made the ice cream base in if you want).  Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.  Continue to whisk until it just comes to a low boil.  Cook for 1 minute, whisking frequently.  Remove from the heat, stir in the vanilla, and let it cool.  Chill in the refrigerator before using.  (Fudge Ripple can be stored for up to 2 weeks, covered, in the refrigerator.)

Peanut Butter Patties: (I recommend making extra of these!)
6 Tbs. peanut butter (smooth or crunchy)
3-6 Tbs. powdered sugar (amount may vary depending on the type of peanut butter you use)

Mix together the peanut butter and powdered sugar in a small bowl.  Get the consistency that you can pinch off balls of it without it sticking to your fingers much.  Line a dinner plate with plastic wrap or wax paper.  Pinch off small pieces of the mixture and place on the plate.  Freeze until you add them to the ice cream.

To Make the Ice Cream:

After base has chilled thoroughly, freeze it in your ice cream maker (2 quart) according to the manufacturer's directions.  Fold in the Peanut Butter Patties when it has finished churning.  Just before you remove the ice cream from the machine, spoon some of the Fudge Ripple onto the bottom of the storage container.  As you remove the ice cream from the machine, layer generous spoonfuls of the sauce between layers of ice cream.  Avoid stirring the Fudge Ripple, as it will make the ice cream "muddy".



Linked to Finding Joy in my Kitchen

Between preparing for a visit from Grant's parents (they're here until the 26th) and gearing up for the VA. Home Educator's Convention last weekend, things have been just a little crazy around here.

But that's okay.  Everything is good and we had a fabulous time at the convention, and of course spent more money than we anticipated, and now we totally need new bookcases more than ever before. 

I am such a sucker for books.  Only good ones, you know.  None of those ridiculous "Captain Underpants" waste-of-paper books, or any other such nonsense.   

One of my favorite finds at the Used Curriculum Sale was The Five Little Peppers and How they Grew.
I'm looking forward to reading that aloud to my family once we finish the book we're currently reading (The Prodigal Cat).

Anyways, I made this ice cream a couple of weeks ago and to be honest, once I tasted it, I just wanted to hide it in the freezer and make something else for the kids so I could eat it all myself. 

A deep chocolate peanut butter ice cream, a dark fudgy ribbon throughout, and chunks of peanut butter patties speckled here and there, it's a dream come true for the die-hard chocolate peanut butter fan.  (which I am, as evidenced by my birthday dessert earlier this year).

If you have a favorite chocolate ice cream base already, feel free to substitute it.  I used one with egg yolks, but only because I had some extra ones in the fridge that I needed to use up.  While I certainly do love ice cream made with eggs, it usually requires cooking and I don't always want to wait the extra time needed for the mixture to cool before freezing it. 

The fudge sauce makes quite a bit....I didn't end up using it all for the ice cream.  But that was okay; it stores well in the fridge and I added a drizzle to a cup of coffee with some milk later in the week and found it to be a fantastic mocha!  (and I don't even like coffee.)

The peanut butter patties - amazing.  They totally take the ice cream to a whole 'nother level, so don't leave them out!

Chocolate Fudge Swirl Peanut Butter Ice Cream 
(adapted from Brown Eyed Baker)
Yield: 2 quarts

Chocolate Peanut Butter Ice Cream Base:

1 cup and 2 tablespoons sugar

1-1/2 cups milk

1/4 teaspoon salt

3 tablespoons unsweetened cocoa powder

5 egg yolks, lightly beaten

3 ounces semisweet chocolate, chopped finely (I used Bakers Semi-sweet Chocolate)

1/2 cup peanut butter

3 cups heavy cream

1-1/2 teaspoons vanilla extract

Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Heat to about 150°, very hot but not bubbling yet.  Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened (175-180°), but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Add peanut butter and stir well.  Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring every so often.  You can also refrigerate overnight.

Fudge Ripple:
1/2 cup sugar
1/3 cup light corn syrup
1/2 cup water
6 T. unsweetened cocoa powder (I used Hershey's Dark)
1/2 tsp. vanilla extract

Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. (you can just use the same one you made the ice cream base in if you want).  Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.  Continue to whisk until it just comes to a low boil.  Cook for 1 minute, whisking frequently.  Remove from the heat, stir in the vanilla, and let it cool.  Chill in the refrigerator before using.  (Fudge Ripple can be stored for up to 2 weeks, covered, in the refrigerator.)

Peanut Butter Patties: (I recommend making extra of these!)
6 Tbs. peanut butter (smooth or crunchy)
3-6 Tbs. powdered sugar (amount may vary depending on the type of peanut butter you use)

Mix together the peanut butter and powdered sugar in a small bowl.  Get the consistency that you can pinch off balls of it without it sticking to your fingers much.  Line a dinner plate with plastic wrap or wax paper.  Pinch off small pieces of the mixture and place on the plate.  Freeze until you add them to the ice cream.

To Make the Ice Cream:

After base has chilled thoroughly, freeze it in your ice cream maker (2 quart) according to the manufacturer's directions.  Fold in the Peanut Butter Patties when it has finished churning.  Just before you remove the ice cream from the machine, spoon some of the Fudge Ripple onto the bottom of the storage container.  As you remove the ice cream from the machine, layer generous spoonfuls of the sauce between layers of ice cream.  Avoid stirring the Fudge Ripple, as it will make the ice cream "muddy".



Linked to Finding Joy in my Kitchen