I know, peanut butter fudge swirl ice cream is a mouthful. But once you make this ice cream recipe and taste it, you won't even care cause 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 this peanut butter fudge swirl ice cream recipe is a bit different. We are going with peanut butter ice cream, WITH fudge swirled throughout. 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, don't get me wrong, but much like when eating a peanut butter cup, what you really want is big peanut butter flavor and this homemade ice cream recipe hits the spot.
How do you make homemade ice cream?
There's three ways to make ice cream if you include no-churn, which I am...
French-style ice cream, which is exactly what this recipe is. A custard-base made with sugar, egg yolks, milk, and cream. This is a great base that I use for a lot of ice creams, like my butterscotch ice cream with chocolate cake. And while this considered a french technique for making ice cream, this is largely what you will find included in all ice cream recipes.
Then there is something called Philadelphia-style ice cream, and eggless ice cream recipe, and what I use for this Biscoff Speculoos cookie butter ice cream recipe. A really delicious thing and so simple that to be honest, I thought it was gonna suck. I mean, basically you just heat up heavy cream (some recipes call for milk as well) with sugar until the sugar dissolves and then chill it before putting into the machine.
After trying philadelphia style ice cream, I can honestly say I cannot tell the difference. So much so, that I have created other ice cream recipes with this base, like sour cherry ice cream. Maybe the texture is slightly less creamy (if you make it plain)…maybe. But since I added vanilla bean and sour cherry puree I could not tell even a little bit.
Last would be no-churn, which is by far the simplest of all ice cream recipes, using sweetened condensed milk, folded with whipped heavy cream and best of all, no ice cream maker. This no-churn blueberry lavender ice cream recipe couldn't be easier.
- Heavy cream
- Whole milk, the more fat and less water the better, you'll end up with less ice crystals
- Peanut butter. Use regular peanut NOT natural peanut butter. Natural peanut butter will not blend properly and the oil will separate.
- Egg yolks, cause this is a French-style custard base ice cream recipe.
- Salt, goes perfect with the peanut butter
- Vanilla extract
- Hot fudge sauce, slightly warmed, like just enough to make it pourable. Don't heat it to be hot!
Do I have to have an ice cream maker?
Long answer: yes, for every ice cream recipe that is NOT no-churn, you will need an ice cream maker. But good news is that you don't have to get one that costs a fortune. This is the one I have and it is expensive, I got it as a wedding present. I adore this machine, it is so simple, does a great job and in my opinion, the ice cream isn't so icy - like no ice crystals.
But this one also made by Cuisinart and is way less expensive AND I know two people who have this one and love it as much as I love mine. And you can get even less expensive here, still electric and it has great reviews. Mine stores easily on a shelf in my basement and I keep the freezer bowl in my deep freezer - or I run to my mom's and use hers lol. So this is my official recommendation to you to get an ice cream maker...you won't be sorry, especially when you taste the difference home made makes.
Short answer: no, you can borrow from a friend. If not that, then you won't be able to make this and all the other wonderful ice creams I am going to share with you.
Tips for success
- Make sure everything is super cold. When the instructions say chill at least eight hours or overnight, I mean it. If it isn't as cold as it can get without freezing, it won't be voluminous or smooth, and it definitely won't churn as nicely.
- While making your own hot fudge sauce to swirl in is not necessary, it is nice. And this right here is the best hot fudge sauce you will ever make. Seriously. 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 sh-t on everything.
- Ice cream maker
- 1 cup whole milk
- ½ cup granulated sugar
- 1 cup creamy peanut butter
- 2 cups heavy cream
- 1 teaspoon of salt
- 6 egg yolks
- 1 tablespoon vanilla extract
- ¾ cup hot fudge sauce
- 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.