Peanut Butter Chocolate Ripple Ice Cream Recipes

HOMEMADE CHOCOLATE PEANUT BUTTER ICE CREAM RECIPE

Steps:

• Line a large baking sheet with wax paper.
• Mix together powdered sugar and peanut butter (if your peanut butter is solid at room temperature, you may need to warm it slightly in the microwave to be able to add the powdered sugar).
• Drop ½ tsp portions of the mixture onto the wax paper, with ½" space between.
• Put in freezer to harden.
• Add 1 cup cream and cocoa powder to a 2 or 3-quart saucepan. Whisk to combine.
• Bring mixture to a boil. Boil for 15 seconds whisking constantly.
• Remove from heat add peanut butter and chocolate and whisk until smooth.
• Add the additional 1 cup cream. Whisk to combine.
• Transfer the mixture to a large bowl and place a fine metal strainer over it. Set aside
• Add milk sugar and salt to the same saucepan you used to make the cream/chocolate mixture, whisk to combine. Warm over medium heat
• Whisk egg yolks in a medium bowl.
• Once the milk mixture is slightly warm, add ½ cup of warm milk to the beaten egg yolks and whisk to combine. Add the milk/egg mixture back into the saucepan, whisking during the addition.
• Stir the mixture constantly with a spatula until the mixture slightly thickens and lightly coats the spatula.
• Pour the custard through the metal strainer into the other ingredients in the bowl. Stir until combined.
• Discard any residue left on the strainer.
• Add vanilla and stir to combine.
• Chill for at least 3 hours in the refrigerator, or overnight.
• Once the ice cream mixture is completely chilled, churn it for 30-40 minutes in an ice cream maker until it reaches the consistency of frozen yogurt.
• Add half of the churned ice cream to a freezer-friendly container.
• Add half of the frozen peanut butter chunks to the ice cream in the container. Repeat with the second half of the ice cream and peanut butter chunks. Stir lightly to combine.
• Freeze for at least 6 hours or overnight.
• Serve!

TO DIE FOR DOUBLE CHOCOLATE PEANUT BUTTER ICE CREAM

Steps:

• Stir whole milk, heavy cream, sugar, and cocoa powder together in a saucepan over low heat; cook, stirring, until sugar and cocoa powder have dissolved, about 5 minutes.
• Beat egg yolks in a bowl with an electric mixer until thick and pale yellow, about 4 minutes. Stir about 1/2 cup of cocoa mixture into egg yolks, whisking constantly.
• Pour egg yolk mixture into cocoa mixture; cook, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon, about 5 minutes. Pour cocoa mixture into a bowl.
• Place chocolate chips in a large microwave-safe bowl; heat in microwave in 20 second intervals until warm, stirring until chocolate chips are melted. Stir chocolate chips and vanilla extract into cocoa mixture just until combined; refrigerate until cold, about 2 hours.
• Freeze chocolate mixture in ice cream maker according to manufacturer's instructions. Drop peanut butter by spoonfuls into ice cream; using a knife, fold peanut butter through ice cream to form ribbons of peanut butter throughout.

PEANUT BUTTER CHOCOLATE RIPPLE ICE CREAM

Steps:

• In a saucepan simmer milk, peanut butter, and 1/2 cup sugar over moderate heat, stirring, until smooth, about 1 minute. Stir in vanilla and cool mixture to room temperature. Freeze mixture in an ice-cream maker according to manufacturer's instructions.
• While ice cream is freezing, in a small saucepan simmer water and remaining 3 tablespoons sugar, stirring, until sugar dissolves. Add chocolate, stirring until smooth, and cool sauce to room temperature.
• Spread one fourth ice cream in a 2-quart container and top with one third sauce. Layer remaining ice cream and sauce in same manner and with a spatula swirl sauce and ice cream together. Freeze ice cream, covered with plastic wrap, until hard.

CHOCOLATE PEANUT BUTTER ICE CREAM

Steps:

• Melt chocolate over low heat.
• Gradually stir in cocoa powder and milk while continuing to heat.
• Beat sugar into eggs in a separate bowl.
• Stir hot chocolate/milk mixture into eggs.
• Add cream and vanilla extract.
• Cool.
• Just before adding to ice cream maker, stir a cup of ice cream mixture into peanut butter.
• Once mixed, stir into rest of ice cream mixture.
• Freeze in ice cream maker according to manufacturer's instructions.
• I used all-natural peanut butter (100% ground peanuts).

HOMEMADE PEANUT BUTTER ICE CREAM

Steps:

• Combine sweetened condensed milk, evaporated milk, whole milk, peanut butter, sugar, and vanilla extract in an ice cream maker. Stir until sugar dissolves. Freeze according to manufacturer's directions until it reaches soft-serve consistency, adding peanut butter cups halfway through freezing cycle.
• Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.