It just amazes me how many ice creams you buy in the store that have corn syrup as an ingredient. One of my sons is allergic to corn products, corn syrup included, so I read a lot of labels. He loves ice cream but I get so discouraged not finding a lot he can have. So when I found my ice cream maker in a closet in the garage, I had a wonderful idea to make him ice cream. The recipe below is my 3rd ice cream to make. They all have been wonderful, but this is the first one I got a picture of before it was all gone. With the success I have had so far I’m sure there will be many more recipes posted. I have to add, I think I’m getting spoiled by the homemade variety and how good they are.
This recipe is what is called a custard version. It includes egg yolks, but they are cooked into a custard first to a certain temperature so you won’t have to worry eating uncooked eggs. The custard makes this ice cream so creamy. I found this recipe on www.browneyedbaker.com. I had previously make her Rocky Road ice cream (so good), so when I saw this one I had to try it since my son loves peanut butter cups. I have tweaked it a little to tone down the chocolate intensity. It also called for corn syrup (which I have to avoid), so I substituted simple syrup. Both my sons loved the recipe and gave it two thumbs up. It is fabulous.
Chocolate Peanut Butter Swirl Peanut Butter Cup Ice Cream
Yields: 1 quart
Ingredients for Ice Cream Base:
- 2 cups heavy whipping cream
- 3 T. unsweetened cocoa powder
- 4 oz semisweet chocolate (chopped)
- 1 cup whole milk
- 3/4 cup sugar
- Pinch of salt
- 5 large egg yolks
- 1/2 t. vanilla
- 20 regular-size peanut butter cups (chopped)
Ingredients for Peanut Butter Swirl:
- 1/2 cup peanut butter
- 1/2 cup heavy whipping cream
- 1/4 cup brown sugar
- 2 T simple syrup (recipe posted)
- Warm 1 cup of whipping cream with cocoa powder in a saucepan, whisking to blend cocoa in throughly. Bring to a boil, then reduce heat and simmer at a very low boil for 30 seconds, the whole time whisking.
- Remove from heat and add chopped chocolate, stirring until smooth. Then add remaining 1 cup of whipping cream.
- Pour mixture into a large bowl, ensuring to scrap saucepan. Set aside with a mesh strainer on top for later.
- Warm milk, sugar, and salt in same saucepan. In a bowl, whisk egg yolks, then pour warmed milk mixture over egg yolks whisking constantly. Then pour back into sauce pan.
- Heat egg yolk mixture over medium heat stirring constantly, scrapping bottom with spatula. When mixture begins to thicken and coat spatula, use an instant read thermometer to get temperature. It should be 170 º F. (Don’t over cook or it will begin to get chunky with cooked egg)
- Pour custard through strainer and stir into chocolate mixture until smooth.
- Stir in vanilla.
- Stir until cool in an ice bath.
- While custard mixture cools, make the peanut butter swirl.
- Combine peanut butter, whipping cream, simple syrup, and brown sugar in a small saucepan. Heat on low heat, stirring until smooth and sugar is dissolved. Transfer to an airtight container.
- Chill both the custard and swirl at least 8 hours.
- Freeze the custard in your ice cream maker according to maker instructions. (If custard is too thick from being cold, whisk it and then pour into machine.
- During last two minutes (most makers go for about 2o minutes), add in the chopped peanut butter cups.
- Once done in ice cream maker, alternate layers of peanut butter swirl and ice cream in storage container, ending with ice cream.
- Finish freezing to harden, then ENJOY!!!
- If you miss adding the chopped peanut butter cups in the last minutes, fold in before moving to another container. Ice cream is still soft at this point.