I'll make this quick; I need to go lay down. We spent the entire day working in the garden - weeding, planting, and using muscles that have been dormant since last fall. I had NO idea I was this out of shape. I workout occasionally on the treadmill and walk the neighborhood with our dogs, but apparently I haven't used gardening muscles in a long, long time. By the time you read this, I may have gone back to bed, or just stayed there because I can't move.
All that hard work deserves a big scoop of ice cream ... yes? Yes! A scoop of rich vanilla with a ribbon of peanut butter fudge ganache completely heals sore muscles. Not really, but I can dream. This recipe was inspired by a failed recipe for Samoa girl scout cookies. I had left over chocolate ganache and didn't want to throw it out. I wondered how it would do in the freezer so I drizzled the cooled chocolate into an almost empty container of vanilla ice cream. An idea was born and this ice cream delivered. I decided to add peanut butter to the chocolate ganache to ensure a good creamy, frozen consistency in the ripple. The peanut butter is optional so you can leave it out and still have a fabulous fudge ripple ice cream.
Did I mention we picked asparagus this morning? What a thrill because you can only harvest in the second year and the years thereafter. With the winter we've had I was worried it didn't survive. We lost our rosemary bush but it was too big anyway. Today I planted red onions, Texas sweet onions, kale, edamame, two kinds of peppers, some flowers and numerous herbs. Our oregano, curly parsley and thyme survived the winter weather along with a couple of rows of carrots. We have other vegetables to plant like tomatoes, cucumbers, lettuce, squash and zucchini, but I'll save that for another day. Right now I'm going to take an Aleve or two - but don't forget to try this ice cream - you'll be so happy you did!
Peanut Butter Fudge Ripple Ice Cream
For the Vanilla Ice Cream:
1 cup whole milk
2 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces vanilla sugar (or regular granulated sugar - about 1 1/8 cups)
2 teaspoons pure vanilla extract
6 ounces semi-sweet chocolate chips
1/2 cup heavy cream
1/4 cup peanut butter
To make the ice cream pour the milk, half-and-half and heavy cream into a medium saucepan, over medium heat. Bring the milk mixture just to a simmer while stirring occasionally. Remove from the heat.
In a medium mixing bowl whisk the egg yolks until they have lightened in color. Gradually add the sugar and whisk to combine. Temper the warm cream mixture into the eggs by drizzle spoonfuls into the egg yolks while whisking until at least half the cream is incorporated. Add the egg mixture into the remaining cream and place over low heat. Cook stirring constantly until the custard reaches 175 degrees on an instant read thermometer. Pour the custard into a glass or stainless steel bowl placed over an ice bath. Stir occasionally until the mixture cools, about 30 minutes. Cover and refrigerate the custard overnight or at least 8 hours. (About an hour before freezing the ice cream make the peanut butter fudge ripple and set aside to cool. See instructions below.) Process in your ice cream make according to the manufacturer instructions.
To make the peanut butter fudge ripple, combine all ingredients into a small saucepan and place over low heat. Stir constantly until all the chocolate and peanut butter are melted and you have a smooth ganache. Remove the pan from the heat and set aside to cool. Stir occasionally while cooling.
Once the ice cream is frozen and the fudge ripple cooled, Scoop about 1/3 of the frozen ice cream into a container. Drizzle spoonfuls of the fudge ripple on top, then repeat with more ice cream, more fudge ripple, etc. Take a large dull knife and swirl the two together with just a few strokes. Cover and freeze until the ice cream is frozen.
Makes 1 1/2 quarts of ice cream, plus 1 cup of fudge ripple.
(Vanilla ice cream recipe adapted from Alton Brown via foodnetwork.com)