This is the second recipe for peanut butter cup ice cream that you’ll find here on our blog. The first one is my favorite of the two – it’s absolutely divine. It’s a rich, chocolatey base studded with chunks of homemade peanut butter cup filling and chopped peanut butter cups.
How can you go wrong with that?!
My husband, however, is partial to this version: our favorite homemade vanilla ice cream swirled with peanut butter, fudge ripple, and chopped peanut butter cups.
And yet, our marriage endures 😛
I’ll give him this – it’s my second favorite peanut butter ice cream But you can’t really go wrong with the chocolate & peanut butter combo!
Peanut Butter Cup Ice Cream
Vanilla bean ice cream swirled with peanut butter, fudge ripple, and chopped peanut butter cups.
- For the ice cream:
- 1 cup whole milk
- 2/3 cup sugar
- 2 cups heavy cream, divided
- Pinch of salt
- 6 large egg yolks
- 1 tsp vanilla bean paste (or 1 scrapings from 1 vanilla bean)
- 2 tsp vanilla extract
- 1/2 12 oz bag mini peanut butter cups, unwrapped and coarsely chopped
- For the fudge ripple:
- 1/2 cup sugar
- 1/3 cup light corn syrup
- 1/2 cup water
- 6 Tbsp Dutch-process cocoa powder
- 1/2 tsp vanilla
- For the peanut butter swirl:
- 1/3 cup smooth peanut butter
- 2-3 TBSP milk
- Warm the milk, sugar, 1 cup of cream, and salt in a medium sauce pan.
- Pour the remaining cream into a large bowl and set a fine strainer on top.
- In a separate bowl, whisk the egg yolks while slowly adding a couple ladles of the heated milk.
- When the side of the bowl is warm to the touch, pour the yolk mixture into the sauce pan.
- Stir the mixture constantly over medium heat, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
- Pour the custard through the strainer and stir it into the cream.
- Add the vanilla extract and vanilla bean paste.
- Stir occasionally until cool, and then transfer to the fridge for another 2-4 hours. (Setting the bowl in a sink with ice and cold water substantially speeds up the process.)
- To make the fudge ripple, stir together the water, sugar, corn syrup and cocoa over medium heat until bubbles begin to form around the edges.
- Let boil for 1 minute, stirring constantly, and then remove from heat.
- Stir in vanilla.
- Let cool and then store in a jar in the fridge (will keep for several weeks). The fudge ripple must be completely chilled to use.
- Pour the chilled custard into your ice cream maker and freeze according to directions.
- Whisk together the milk and peanut butter (the mixture might look a little separated but the final product freezes smoothly).
- Add the chopped peanut butter cups and then let the mixer run another 1-2 minutes more (or fold them in manually).
- Transfer 1/3 of the ice cream into a storage container.
- Drizzle 2-3 Tbsp each of fudge ripple and peanut butter swirl over the top.
- Repeat, with the next 1/3 of the ice cream and more fudge ripple and peanut butter swirl.
- Transfer the last of the ice cream to the bowl, top with more fudge ripple and the remaining peanut butter, cover with a lid, and put in the freezer until completely firm.
Yields: 1+ quart
Estimated time: 6 hours