Jennifer posted 7-12-98
Chunky Peanut Fudge Ripple Ice Cream
1 recipe Utterly Peanut Butter ice cream (following)
2/3 cup hot fudge sauce
1/2 cup roasted peanuts salted or not coarsly chopped
1. Prepare utterly peanut butter ice cream through step 4. Pout the custard into the canister of an ice cream maker and freeze according to the manufacturer's directions.
2. Meanwhile in a small saucepan, warm the hot fudge sauce over the low heat, stirring until melted and smooth. Remove from the heat and let cool slightly, about 5 minutes.
3. When the ice cream is at the soft serve stage, add the peanuts and process 1 minute longer, Pour in the hot fuge sauce and process until swirled throughout. 30 to 60 seconds. Transfer to cover container and freeze at least 3 hours or up to three days.
Utterly Peanut Butter Ice Cream
2 cups heavy cream
2 cups milk
3/4 cup sugar
1 cup packed creamy peanut butter (use a commercial brand becauce natural or old fashioned ones
tend to seperate, so stuff like Jiff works well)
2 egg yolks
2 teaspoons vanilla
1. In a heavy medium saucepan, combine the cream, milk, and sugar. Cook over medium heat stirring until the sugar dissolves and mixture is hot, 6 to 8 minutes.
2. Gradually mix in the peanut butter by large spoonfuls, stirring well after each addition, until peanut butter has melted and mixture is smooth.
3. Whisk the egg yolks in a medium bowl. Gradually whisk in about 1 cup of warm peanut butter cream. Return egg mixture to the saucepan, reduce the heat to medium low and cook stirring until the custar thickens enough to coat the back of a spoon. 5 to 10 min. Do not boil or the egg yolks will curdle.
4. Strain the custard into a bowl and partially cover. Let cool 1 hour at room temperature. Stir in vanilla. Refrigerate, covered, until very cold at least 6 hours or as long as 3 days.
5. Pour the custard into canister of an ice cream maker and freeze according to manufacter's directions. Transfer to covered container and freeze at least 3 hours or up to 3 days.