I know, peanut butter fudge swirl ice cream is a f’ing mouthful. But once you make this and tast it, you won’t even care cuase it is THAT GOOD.
Throughout the ice cream world chocolate peanut butter ice cream is everywhere. You know, the chocolate ice cream with big salty chunks of peanut butter. And don’t get me wrong this is a classic flavor combo for a reason. It is f’ing delicious.
But also, I mean…it is the same thing in every ice cream establishment. B-O-R-I-N-G! So since we are all on board over here with making our own ice cream it is time to mix that shit up and flip that shit around.
This is a recipe for peanut butter ice cream WITH fudge swirled through. And I am here to tell you that when you taste this you will realize what has been missing from your ice cream eating life. I love chocolate, do’nt get me wrong, but much like when eating a peanut butter cup, what you really want is big peanut butter flavor. And you do not get that with chocolate peanut butter ice cream.
This ice cream is simple, I used a custard base, not a Philadephia-style base (don’t know what that even is? Read here and also keep this recipe in mind when you are looking for a cherry ice cream) with the addition of peanut butter. Then to give it depth, and really just because they go so good together, you add chocolate. Fudge sauce to be exact. Yeah you read that right. Fudge. Sauce. Swirl that shit into the ice cream. It is smooth, doesn’t chunk up when cold – literally the perfect addition to an ice cream, and I will be swirling into a lot of ice creams going forward. It is quite the revelation.
And this right here is the best hot fudge sauce you will ever make. Seriously and not just because Smitten Kitchen says so. I have been making this recipe for a few years and I will never make any other one, it is easy and so good and not overly sweet…ok I am digressing here, but you get it. Make this one. In fact, make a double batch and keep extra in the fridge and pour that shit on everything.
Peanut butter fudge swirl ice cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 cupcreamy peanut butter
- 2 cups heavy cream
- 1 teaspoon of salt
- 6 egg yolks
- 1 tablespoon of vanilla extract
- Your favorite fudge sauce no measurment, use as much as you want
Combine the milk, sugar, peanut butter, salt and one of the cups of the heavy cream in a pan. Heat up and stir until the sugar is is totally dissolved and the peanut butter is melted. Keep cooking until a bare simmer.
While this peanut butter milk is heating, whisk the egg yolks in a medium bowl. Pour the peanut butter milk into the egg yolks, whisking like crazy. And do this slowly - or you will end up with scrambled eggs. Pour back into the pan and continue cooking, while stirring the entire time, until the mixture thickens (the saying here goes 'until it coats the back of the spoon or spatula). Don't boil it though.
Using a sieve to ensure maximum smoothness, pour the custard into a bowl and sitr in the last cup of heavy cream. Then stir in the vanilla extract. Cover the bowl and refridgerate several hours, but I always refridgerate overnight.
Bust out your ice cream maker and process. When ready pour into a some kind of pan - I used a 9x9 baking pan (as you can see from the picture). What you want is something spread out not tall because...the next step is to drizzle fudge sauce over the ice cream and swirl it through. If you use something narrow and tall you will not successfully swirl the fudge sauce.
And I feel like I am insulting you by saying this, but I don't want any nasty comments about how it didn't work, so...don't heat the fudge hot, using barely warm just a bit pourable fudge sauce. I mean, if it is hot it will undo all the work your ice cream maker just did. No brainer, but just in case...we all have our moments.