|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 50g||63%|
|Saturated Fat 27g||135%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 1g||3%|
|Total Sugars 34g|
|Vitamin C 1mg||3%|
|*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.
“A dangerously addictive flavor so make this at your own risk of being hooked on it. The sauce itself is pretty great for just adding to other flavors, especially a chocolate based one. So even if you’re not sure about making the ice cream itself, do yourself a favor and try the sauce.” —Noah Velush-Rogers
For the Ice Cream:
3 cups heavy whipping cream
1 cup whole milk
3/4 cup sugar
4 large egg yolks, beaten
2 teaspoons pure vanilla extract
For the 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
Steps to Make It
Make the Ice Cream
Gather the ingredients.
Combine the cream, milk, and sugar in a medium heavy-duty 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. (This is called tempering.)
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 the mixture boil.
Strain through a mesh strainer into a bowl and stir in the vanilla.
Cover and refrigerate until completely cold, about 1 hour. Churn according to your ice cream maker's instructions. Freeze while you make the peanut butter sauce.
Make the Peanut Butter Sauce
Gather the ingredients.
Combine the peanut butter, whipping cream, light corn syrup, and brown sugar in a medium saucepan. Heat over low heat, stirring until the sugar is dissolved and the mixture is smooth.
Transfer to a bowl and chill thoroughly.
Swirl the Ice Cream
Transfer the finished ice cream to a rectangular container. Dollop 3 to 4 large spoonfuls of the peanut butter sauce evenly over the ice cream.
Swirl the peanut butter through the ice cream lightly with a knife to create ribbons. Cover and freeze until the mixture is solid, about 1 hour.
Serve in cones or cups; offer some warmed extra peanut butter sauce to use as a topping, if desired.