Chocolate Peanut Butter Cup Ice Cream
Chocolate Peanut Butter Cup Ice Cream requires about 50 minutes from start to finish. For $8.06 per serving, this recipe covers 59% of your daily requirements of vitamins and minerals. This recipe makes 2 servings with 3388 calories, 57g of protein, and 239g of fat each. It is brought to you by Brown Eyed Baker. It is perfect for Summer. Head to the store and pick up corn syrup, dutch process cocoa powder, peanut butter cups, and a few other things to make it today. Plenty of people made this recipe, and 1272 would say it hit the spot. It works well as an expensive dessert. It is a good option if you're following a gluten free diet. With a spoonacular score of 99%, this dish is excellent. Similar recipes include Chocolate Peanut Butter Cup Ice Cream, No Churn Chocolate Peanut Butter Cup Ice Cream, and Chocolate Peanut Butter Cup Ice Cream Rice Crispy Treats #SundaySupper.
Servings: 2
Preparation duration: 510 minutes
Cooking duration: 20 minutes
Ingredients:
2 tablespoons light corn syrup
3 tablespoons unsweetened Dutch-process cocoa powder
5 large egg yolks
¾ cup granulated sugar
2 cups heavy cream
½ cup heavy whipping cream
¼ cup light brown sugar
½ cup peanut butter
20 regular-size peanut butter cups, chopped
Pinch of salt
5 ounces bittersweet or semisweet chocolate
½ teaspoon vanilla extract
1 cup whole milk
Equipment:
sauce pan
whisk
sieve
bowl
kitchen thermometer
spatula
ice cream machine
Cooking instruction summary:
1. Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.2. Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolk. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.3. Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (170°F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.4. While the custard cools, make the peanut butter swirl. Combine the peanut butter, whipping cream, corn syrup, and the brown sugar in a small saucepan saucepan. Heat over low heat, stirring, until smooth and sugar is dissolved. Transfer to an airtight container.5. Chill both the custard and the peanut butter swirl thoroughly, at least 8 hours.6. Freeze the custard mixture in your ice cream maker according to the manufacturer’s instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.) During the last two minutes, add in the chopped peanut butter cups. When packing the ice cream into its container, alternate layers of the ice cream and peanut butter swirl, ending with the ice cream.
Step by step:
1. Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly.
2. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream.
3. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.
4. Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolk. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
5. Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (170°F on an instant-read thermometer).
6. Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.
7. While the custard cools, make the peanut butter swirl.
8. Combine the peanut butter, whipping cream, corn syrup, and the brown sugar in a small saucepan saucepan.
9. Heat over low heat, stirring, until smooth and sugar is dissolved.
10. Transfer to an airtight container.
11. Chill both the custard and the peanut butter swirl thoroughly, at least 8 hours.
12. Freeze the custard mixture in your ice cream maker according to the manufacturer’s instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.) During the last two minutes, add in the chopped peanut butter cups. When packing the ice cream into its container, alternate layers of the ice cream and peanut butter swirl, ending with the ice cream.
Nutrition Information:
covered percent of daily need
