Peanut Butter Cup Ice Cream

This spread Cup frozen dessert is for spread lovers only! The frozen dessert is deliciously made and creamy, with a robust spread flavor, full of spread cups.

Peanut Butter Cup Ice Cream

My friends square measure continually creating fun of my intense love for spread yoghurt, however i'm not penitent. I reject their bullying. Spread yoghurt is delicious, and I’m not talking this pitiful pretender, chocolate spread yoghurt, with its watered-down chocolate flavor. I mean the pure stuff, with a robust, daring spread style. Screw-topped with crushed Oreos and sliced spread cups, it’s my plan of heaven during a froyo cup.

I’m unsure why it’s taken Pine Tree State farewell to create my very own spread frozen dessert, however I finally got around to that this past week, and hoooo boy. This is often a dangerous instruction for a peanutphile to possess. The spread frozen dessert is made and creamy, and jam-choked with miniature spread cups. I additionally else thick swirls of spread sauce and hot-fudge sauce within the frozen dessert, therefore each bite could be a mixture of totally different textures and flavors.

Peanut Butter Cup Ice Cream

A week or 2 past I with boldness declared that I like—nay, require—egg yolks in my frozen dessert, which solely custard-based creams can do for this blue blood. Well, I’m a lying cheat World Health Organization lies, as a result of I attempted spread frozen dessert with a dish base, and it absolutely was manner an excessive amount of. Too thick, too creamy, too gloopy within the mouth. The additional fat from the yolks, combined with all of the fat within the spread, really cloaked the style of the peanuts and gave it this very made texture that sort of coated the mouth. Have you ever seen videos of dogs consumption spread, wherever they smack their lips along over and over? That was Pine Tree State, consumption my initial trial batch of frozen dessert. I mean, it wasn’t dangerous (sugar+cream+peanut howeverter won’t ever be bad) but it wasn’t my dream frozen dessert, either.

So I took back everything I aforesaid concerning custards and yolks, and created a straightforward frozen dessert base with milk, cream, sugar, and spread. All you have got to try to to is heat it all at once during a pan, whisking sometimes, till everything melts swimmingly. No tempering yolks, no measuring instrument needed. This technique makes associate frozen dessert that's still made and creamy, however that features a sturdy, clean spread flavor.

Peanut Butter Cup Ice Cream

INGREDIENTS :
  • 16 oz heavy cream 2 cups
  • 3.75 oz brown sugar 1/2 cup, lightly packed
  • 3.5 oz granulated sugar 1/2 cup
  • 8 oz milk 1 cup
  • 9.5 oz creamy peanut butter 1 cup
  • 1 tsp vanilla extract
  • 6 oz miniature peanut butter cups 1 cup
  • 1/3 cup fudge sauce optional
  • 1/3 cup peanut butter sauce optional

INSTRUCTIONS :
  1. Combine the cream, milk, peanut butter and both sugars in a medium saucepan. Place the pan over medium heat and warm the mixture, whisking frequently, until the sugars dissolve and the peanut butter melts into the cream. It doesn't need to come to a boil—as soon as the mixture is smooth and homogenous, you can remove it from the heat. Whisk in the vanilla extract.
  2. Pour it into a bowl or plastic container, and place it in the refrigerator until chilled. If you want to speed this process up, place the bowl over an ice bath and whisk it as it cools down.
  3. Once the peanut butter mixture is chilled, pour it into your ice cream maker and churn according to manufacturer's directions, until it is the consistency of soft-serve ice cream. Stir in the miniature peanut butter cups by hand.
  4. If you want to add a fudge and/or peanut butter swirl, spread about a third of the peanut butter ice cream in the bottom of a 9x5-inch loaf pan. Drizzle the peanut butter sauce over the ice cream, then top it with half the remaining ice cream. Drizzle the fudge sauce over this, and finish by covering it with the rest of the ice cream. (If you're omitting the swirls, simply spread all of the ice cream into the loaf pan.) Press a layer of cling wrap on top, and freeze the pan until the ice cream is firm, about 2 hours.




Post a Comment

0 Comments