Creamy Peanut Butter Fudge Ripple Ice Cream
A luscious homemade ice cream with creamy vanilla base and rich peanut butter fudge ripple, perfect for dessert lovers. Easy to prepare and freezer-friendly, this indulgent treat combines protein, fiber, and good fats for a satisfying, make-ahead dessert.
Equipment
- 1 medium saucepan
- 1 Medium mixing bowl
- 1 glass or stainless steel bowl (for ice bath)
- 1 whisk
- 1 instant-read thermometer
- 1 ice cream maker
- 1 small saucepan
- 1 dull knife
- 1 container for freezing
Ingredients
For the Ice Cream Base:
- 1 cup whole milk
- 2 cups half-and-half
- 1 cup heavy cream
- 8 large egg yolks
- 9 ounces vanilla sugar or 1 1/8 cups granulated sugar
- 2 teaspoons pure vanilla extract
For the Peanut Butter Fudge Ripple:
- 6 ounces semisweet chocolate chips
- ½ cup heavy cream
- ¼ cup peanut butter
Instructions
- Prepare the Cream Base: Start by combining the dairy ingredients for the ice cream base. In a medium-sized saucepan, pour in 1 cup whole milk, 2 cups half-and-half, and 1 cup heavy cream. Place the pan over medium heat and slowly warm the mixture, stirring occasionally to prevent a skin from forming or milk from scorching. Heat the mixture until it reaches a gentle simmer—tiny bubbles will appear along the edges—but do not let it boil. Once it’s hot, remove the saucepan from the heat and set it aside briefly.
- Whisk the Egg Yolks: In a separate medium mixing bowl, add 8 large egg yolks. Using a whisk, beat the yolks until they lighten in color and become slightly frothy. This step is essential to ensure a smooth custard without any graininess. Gradually add 9 ounces of sugar (vanilla sugar or granulated sugar) to the yolks, whisking continuously. This will help dissolve the sugar and incorporate air, creating a silky texture for the ice cream.
- Temper the Eggs: To prevent the eggs from curdling, temper them by slowly adding the hot cream mixture. Drizzle a small spoonful of the warm cream into the egg yolks while whisking vigorously. Repeat this gradually until at least half of the cream is incorporated. This gradual warming ensures the yolks blend smoothly without cooking prematurely.
- Cook the Custard: Pour the tempered egg mixture back into the remaining cream in the saucepan. Place the pan over low heat. Using a heatproof spatula or wooden spoon, stir constantly in a gentle figure-eight motion. Cook until the custard thickens and reaches 175°F (79°C) on an instant-read thermometer. The custard should coat the back of the spoon, leaving a clear line when you run your finger through it.
- Cool the Custard: Pour the cooked custard into a glass or stainless steel bowl placed over an ice bath. Stir occasionally for about 30 minutes to help it cool evenly. This prevents ice crystals from forming and ensures a smooth ice cream texture. Once cooled, cover the bowl with plastic wrap and refrigerate for at least 8 hours, or overnight, to allow the flavors to meld and the custard to fully chill.
- Make the Peanut Butter Fudge Ripple: About an hour before churning, prepare the peanut butter fudge ripple. In a small saucepan, combine 6 ounces semisweet chocolate chips, ½ cup heavy cream, and ¼ cup peanut butter. Place the pan over low heat, stirring constantly until the chocolate and peanut butter melt completely and the mixture becomes smooth and glossy. Remove the pan from heat and set aside to cool. Stir occasionally while it cools to maintain a smooth, pourable consistency.
- Churn the Ice Cream: Once the custard is fully chilled, pour it into your ice cream maker according to the manufacturer’s instructions. Churn until the mixture reaches a soft-serve consistency, thick and creamy but not completely frozen. This usually takes 20–30 minutes, depending on your machine.
- Layer and Swirl the Ripple: Transfer about one-third of the churned ice cream into a freezer-safe container. Spoon small amounts of the cooled peanut butter fudge ripple over the ice cream layer. Repeat this process with the remaining ice cream and fudge, creating multiple layers. Once all the ice cream and fudge are layered, use a large dull knife to gently swirl the layers together. Avoid overmixing—the goal is to create beautiful ribbons of peanut butter fudge throughout the ice cream.
- Freeze to Firm: Cover the container tightly with a lid or plastic wrap and place it in the freezer. Freeze the ice cream for at least 4 hours, or until it reaches a firm, scoopable consistency. The longer it freezes, the firmer and creamier it will become.
- Serve and Enjoy: When ready to serve, allow the ice cream to sit at room temperature for 5–10 minutes to soften slightly for easier scooping. Use a warm ice cream scoop to serve generous portions into bowls or cones. Enjoy the creamy vanilla base with luscious ribbons of peanut butter fudge, a treat that’s perfect for gatherings, special occasions, or a satisfying everyday dessert.
Notes
- Use fresh, high-quality dairy and eggs for the creamiest texture and richest flavor.
- Vanilla sugar adds depth, but regular granulated sugar works perfectly.
- Ensure the custard reaches the proper temperature (175°F) to avoid undercooked or grainy ice cream.
- Cool the custard thoroughly before churning to prevent icy textures.
- The peanut butter fudge ripple can be made in advance and stored in the fridge until ready to swirl.
- For a softer swirl, allow the fudge to slightly warm before layering; for more defined ribbons, use it cooler.
