|Nutritional Guidelines (per serving)|
|Servings: 4 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 89g||115%|
|Saturated Fat 48g||240%|
|Total Carbohydrate 78g||28%|
|Dietary Fiber 3g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
For this sweet treat, you will need an ice cream maker. You can use this custard-based vanilla ice cream recipe for the base or make your own recipe. Then swirl in the peanut butter sauce for a wonderful frozen treat.
- 3 cups heavy whipping cream
- 1 cup whole milk
- 3/4 cup sugar
- 4 egg yolks, beaten
- 2 teaspoons vanilla
- Peanut Butter Sauce:
- 1/2 cup peanut butter
- 1/2 cup heavy whipping cream
- 2 tablespoons light corn syrup
- 1/4 cup light brown sugar, packed
Combine cream, milk, and sugar in a heavy saucepan.
Heat over medium-low heat, stirring frequently, until the sugar is dissolved and the mixture is hot.
Pour about 1 cup of the hot mixture into the beaten egg yolks, whisking constantly.
Pour the egg mixture back into the saucepan, whisking constantly.
Cook over medium heat, stirring constantly, until the hot mixture is slightly thickened and coats the back of a spoon, about 6 minutes. Do not let this mixture boil.
Strain through a mesh strainer into a bowl and stir in the vanilla.
Cover and chill thoroughly. Freeze according to ice cream maker's instructions.
Peanut Butter Sauce:
Combine the peanut butter, 1/2 cup whipping cream, 2 tablespoons corn syrup, and the 1/4 cup of brown sugar in a saucepan. Heat over low heat, stirring, until smooth and sugar is dissolved. Chill thoroughly.
Pack the finished ice cream into a container, alternating with spoonfuls of the peanut butter mixture; swirl lightly with a knife. Freeze until the mixture is solid.
Makes about 1 quart of ice cream.
Save extra peanut butter sauce to use for warmed topping.