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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.
A creamy vanilla ice cream with a thick peanut butter fudge ripple throughout
- 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 semisweet 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)