Peanut Butter Explosion Ice Cream
Creamy vanilla ice cream studded with chunks of peanut butter cookies and swirled with a luscious peanut butter caramel sauce. This frozen treat is heaven for peanut butter lovers - it's nutty, sweet, and irresistibly rich.
ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
- 1/2 cup smooth peanut butter
- 1/2 cup crushed peanut butter cookies
- 1/4 cup roasted peanuts (chopped)
- 1/4 cup caramel sauce (store-bought or homemade)
steps
- 1.
In a saucepan, heat the heavy cream, milk, and 1/2 cup of sugar over medium heat until steaming but not boiling. Remove from heat.
- 2.
In a separate bowl, whisk the egg yolks and remaining 1/4 cup of sugar until pale and thick. Slowly pour the hot cream mixture into the egg mixture, whisking constantly.
- 3.
Return the mixture to the saucepan and cook over low heat, stirring, until it thickens and coats the back of a spoon (about 5 minutes). Do not allow it to boil.
- 4.
Remove from heat and let it cool for 10 minutes. Stir in the vanilla extract.
- 5.
In a small bowl, microwave the peanut butter for 20-30 seconds until softened. Stir it into the ice cream base until well combined.
- 6.
Transfer the mixture to an airtight container and refrigerate for at least 4 hours or overnight.
- 7.
Churn the ice cream base in an ice cream maker according to the manufacturer's instructions. During the last minute of churning, add in the crushed peanut butter cookies and chopped peanuts.
- 8.
Transfer the churned ice cream to a freezer-safe container, drizzling layers of caramel sauce as you do so. Swirl it gently with a knife to create ribbons of caramel throughout.
- 9.
Freeze the ice cream for a minimum of 4 hours until firm. Serve in bowls or cones and enjoy the peanut butter explosion!
