Peanut Butter Ice Cream Bomb Recipes

PEANUT BUTTER ICE CREAM

Steps:

• In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
• Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
• Strain through a fine-mesh sieve into a bowl. Whisk in peanut butter and vanilla extract. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
• Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

HOMEMADE PEANUT BUTTER ICE CREAM

Steps:

• Combine sweetened condensed milk, evaporated milk, whole milk, peanut butter, sugar, and vanilla extract in an ice cream maker. Stir until sugar dissolves. Freeze according to manufacturer's directions until it reaches soft-serve consistency, adding peanut butter cups halfway through freezing cycle.
• Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

CHOCOLATE PEANUT BUTTER BOMBE

Steps:

• 1. coat 12 cup bowl with nonstick cooking spray. Line with plastic wrap, extending wrap over sides by at least the width of the bowl.
• 2. Cut carton off chocolate peanut butter ice cream. Cut ice cream in 3/4 inch thick rounds. place slices in bowl to cover bottom and to 1 inch from top, cutting slices to fit. With spatula, fill in gaps. Freeze 20 minutes or until firm. Meanwhile, refrigerate dulce de Leche ice cream to soften slightly.
• 3. Cut candy bars into 1/4 inch thick slices, for a total of 1 cup. With potato masher or large spoon stir dolce de Leche ice cream to soften evenly. Stir in candy. Spoon ice cream into bowl. Spread level. Sprinkle crushed cookie crumbs over top. Press into ice cream. Fold plastic wrap over ice cream to cover. Freeze bombe overnight or up to two weeks.
• 4. Up to one day ahead, cut cardboard or paper plates to fit on crumbs. Invert bombe and cardboard together onto wire rack over rimmed baking sheet. Remove bowl and plastic wrap. Quickly smooth wrinkles. If ice cream starts to melt, refreeze before coating. Pour most of shell coating over bombe. Use spatula to spread evenly. Transfer bombe to plate, and drizzle with remaining shell coating, freeze until serving. Makes 16 servings

PEANUT BUTTER ICE CREAM

Steps:

• Using a handheld mixer, cream the peanut butter, sugar, salt, and vanilla in a large bowl until smooth. Add 1 cup of half-and-half and beat on low speed until well mixed. Add the rest of the half-and-half and the cream and whisk by hand-if you try to use your mixer you will end up with it splattering all over the kitchen.
• Pour the mixture into ice cream maker and process for 25 to 30 minutes, or according to the manufacturer's directions. The ice cream will be on the soft side but can be eaten right away or put into the freezer to "cure" or harden up for a couple hours. Stored in an airtight container, the ice cream will keep at least a week in the freezer.