Peanut Butter Swirl Ice Cream Recipe
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The Spruce Eats / Cara Cormack
Nutrition Facts (per serving) | |
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1245 | Calories |
99g | Fat |
74g | Carbs |
22g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 1245 |
% Daily Value* | |
Total Fat 99g | 127% |
Saturated Fat 54g | 271% |
Cholesterol 474mg | 158% |
Sodium 319mg | 14% |
Total Carbohydrate 74g | 27% |
Dietary Fiber 2g | 7% |
Total Sugars 69g | |
Protein 22g | |
Vitamin C 1mg | 6% |
Calcium 269mg | 21% |
Iron 2mg | 11% |
Potassium 562mg | 12% |
*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. |
Vanilla ice cream can be so, well, vanilla, but when it is swirled with a homemade peanut butter sauce, it becomes anything but ordinary. This recipe calls for making a custard-based vanilla ice cream as well as a sauce made of peanut butter, whipping cream, corn syrup, and brown sugar. The two are layered together before swirling the sauce through the creamy ice cream, creating a rich and delicious frozen treat. Extra peanut butter sauce can be warmed and served on top for an additional hit of nuttiness.
You can follow this recipe for the vanilla base, which includes heavy cream, milk, sugar, egg yolks, and vanilla extract, or make your own recipe. Keep in mind you will need an ice cream maker. Scoop into cones or cups and add your favorite ice cream toppings.
Ingredients
For the Ice Cream:
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3 cups heavy whipping cream
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1 cup whole milk
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3/4 cup sugar
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4 large egg yolks, beaten
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2 teaspoons pure vanilla extract
For the Peanut Butter Sauce:
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1/2 cup peanut butter
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1/2 cup heavy whipping cream
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2 tablespoons light corn syrup
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1/4 cup light brown sugar, packed
Steps to Make It
Make the Ice Cream
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Gather the ingredients.
The Spruce Eats / Cara Cormack
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Combine the cream, milk, and sugar in a heavy saucepan.
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Heat over medium-low heat, stirring frequently, until the sugar is dissolved and the mixture is hot.
The Spruce Eats / Cara Cormack
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Pour about 1 cup of the hot mixture into the beaten egg yolks, whisking constantly. (This is called tempering.)
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Pour the egg mixture back into the saucepan, whisking constantly.
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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.
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Strain through a mesh strainer into a bowl and stir in the vanilla.
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Cover and chill thoroughly. Freeze according to your ice cream maker's instructions.
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Make the Peanut Butter Sauce
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Gather the ingredients.
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Combine the peanut butter, whipping cream, light corn syrup, and brown sugar in a saucepan. Heat over low heat, stirring, until smooth and the sugar is dissolved.
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Transfer to a bowl and chill thoroughly.
The Spruce Eats / Cara Cormack
Swirl the Ice Cream
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Pack the finished ice cream into a container, alternating with spoonfuls of the peanut butter mixture.
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Swirl the peanut butter lightly with a knife to create ribbons. Freeze until the mixture is solid.
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Serve in cones or cups; offer some warmed extra peanut butter sauce to use as a topping, if desired.
The Spruce Eats / Cara Cormack