Chocolate Peanut Butter Cup Ice Cream
by Max Falkowitz
dessert
Yield: 6 cupsPrep: Prep: 50 minsCook: Cook: 0 minsTotal: Total: 50 mins
Ingredients
You have 4 of 12
protein
- ✓1 cuppeanut butter(no-stir)
dairy
- ○2 3/4 cupshalf-and-half
pantry staple
- ○1/2 teaspoonkosher salt
- ○1/2 teaspoonvanilla extract
- ✓1/4 cupcorn syrup(light (clear))
- ✓1/4 cupsugar
- ·2 tablespoonswater
- ○1 tablespooncanola or vegetable oil
- ○3 ouncesunsweetened chocolate
- ○2 tablespoonsDutch process cocoa powder
- ○1/4 teaspoonkosher salt
- ✓3/4 cupsugar
other
- ○1 cuppeanut butter cups(chopped, chilled in freezer)
Instructions
- Combine half and half, peanut butter, sugar, salt, and vanilla in blender. Blend until smooth, then transfer to an airtight container and chill for 3 hours or until very cold.
- Churn base in ice cream maker according to manufacturer's instructions. Transfer to an airtight container, stir in frozen peanut butter cups, and chill in freezer.
- Combine corn syrup, sugar, water, oil, chocolate, cocoa powder, and salt in a heavy-bottomed saucepan. Cook mixture on very low heat until chocolate is melted, sugar is fully dissolved, and all ingredients are fully incorporated. Cool chocolate sauce until just warm enough to pour freely from a spoon.
- Retrieve peanut butter ice cream from freezer. Working very quickly, fold chocolate sauce into ice cream with a large spoon or rubber spatula. Fold—don't stir—ice cream just until swirl is distributed. Immediately return to coldest part of freezer and chill until firm, at least 3 hours.
My notes
Special Equipment: Blender, ice cream maker