Milk Chocolate Ice Cream with Peanut Butter Swirl

This is the finale for my ice cream week on here.

Don’t forget to check out: Monday’s post on vanilla ice cream and Wednesday’s post on Mango Sorbet.

My all-time favorite ice cream is Turkey Hill’s Chocolate Peanut Butter Cup. Now, I am not talking chocolate ice cream with some peanut butter flavoring, or using peanut butter cups. I am talking nice milk chocolate ice cream with swirls of peanut butter going through. I have never seen a recipe for it, but you better believe that I have tried faking my way with it before! You see, occasionally stores would stop carrying it, or I do silly things like move away from the mid-Atlantic region where it is regularly available. In college, before I knew that Wawa also made a variety that was just as good (thanks to my close friend/old roommate Sarah!), I would take chocolate ice cream, melt it slightly, then scoop peanut butter into it and swirl it around. It worked okay, but it just wasn’t the same.

Messy, yummy, and chocolaty!

I used The Perfect Scoop by David Lebovitz to come up with my own version that I like quite a bit. If you are a peanut butter and chocolate fan, you should definitely give it a go, even if you’ve never been lucky enough to have the Turkey Hill version.

Directions for Milk Chocolate Ice Cream with Peanut Butter Swirl

  • 8 ounces milk chocolate, chopped
  • 2 cups heavy cream
  • 1 cup milk
  • 3/4 cup sugar
  • Pinch of salt
  • 4 egg yolks
  • 2 teaspoons vanilla extract
  • Roughly 1 cup peanut butter (the smooth and not the “natural” kind; feel free to add more or less)

Heat the milk chocolate and 1.5 cups cream either in a double boiler or in the microwave until the chocolate is melted. Whisk until smooth, and set aside with a mesh strainer on top.

Warm the milk, sugar, salt, and remaining cream in a medium saucepan until it reaches 170 degrees.

Whisk the egg yolks in a medium bowl. Pour some of the milk mixture into the eggs, whisking constantly to temper the eggs.

Pour all of it back into the sauce pan. Stir constantly, heating until it reaches a temperature of 175 degrees.

Pour the custard through the strainer into the ganache-like mixture. Stir in the vanilla extract. Put the bowl over an ice bath and stir until smooth and cooled down.

Chill in the refrigerator for a few hours before churning in the ice cream maker. When you are ready to make the ice cream, use a spoon to put the peanut butter in spoonfuls onto a plate. Place in the freezer. During the last few minutes of churning, drop the spoons of chilled peanut butter into the ice cream. Once it is done churning, feel free to stir some more to spread the peanut butter evenly, trying not to break up the chunks too much (they taste awesome!). Freeze for a few hours.

Directions for Milk Chocolate Ice Cream with Peanut Butter Swirl without pictures

  • 8 ounces milk chocolate, chopped
  • 2 cups heavy cream
  • 1 cup milk
  • 3/4 cup sugar
  • Pinch of salt
  • 4 egg yolks
  • 2 teaspoons vanilla extract
  • Roughly 1 cup peanut butter (the smooth and not the “natural” kind; feel free to add more or less)

Heat the milk chocolate and 1.5 cups cream either in a double boiler or in the microwave until the chocolate is melted. Whisk until smooth, and set aside with a mesh strainer on top.

Warm the milk, sugar, salt, and remaining cream in a medium saucepan until it reaches 170 degrees. Whisk the egg yolks in a medium bowl. Pour some of the milk mixture into the eggs, whisking constantly to temper the eggs. Pour all of it back into the sauce pan. Stir constantly, heating until it reaches a temperature of 175 degrees. Pour the custard through the strainer into the ganache-like mixture. Stir in the vanilla extract. Put the bowl over an ice bath and stir until smooth and cooled down.

Chill in the refrigerator for a few hours before churning in the ice cream maker. When you are ready to make the ice cream, use a spoon to put the peanut butter in spoonfuls onto a plate. Place in the freezer. During the last few minutes of churning, drop the spoons of chilled peanut butter into the ice cream. Once it is done churning, feel free to stir some more to spread the peanut butter evenly, trying not to break up the chunks too much (they taste awesome!). Freeze for a few hours.

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7 thoughts on “Milk Chocolate Ice Cream with Peanut Butter Swirl

  1. Pingback: Mustard Chicken | fudgingahead

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