Peanut Butter Swirled White Chocolate Ice Cream Recipes
PEANUT BUTTER SWIRLED WHITE CHOCOLATE ICE CREAM
Perfectly smooth and creamy white chocolate ice cream, loaded with white chocolate peanut butter makes for a heavenly dessert!
Time 2h30m
Number Of Ingredients 7
Steps:
- In a large bowl pour in the white chocolate chips/chunks. Set aside.
- Fill a large bowl with cold water and ice.
- In a medium size sauce pan, over medium heat, stir together the milk, sugar, and salt until it is hot and steaming, but not boiling.
- In a separate medium sized bowl, whisk together the egg yolks.
- Once the milk mixture is hot, slowly, stream it down the side of the bowl into the egg yolks, constantly whisking it together. Don't pour it in all at once, you don't want to scramble your eggs.
- Pour the mixed egg yolks back into the medium pan and set it over medium heat.
- Using a rubber spatula, stir constantly all around, including the bottom of the pan, until the custard becomes thick and coats the spatula. Keep the liquid moving and do not let it boil.
- You'll know it is done when the custard begins to steam and you can run your finger across the spatula without it running back together.
- Pour the finished custard into the large bowl of white chocolate. Stir until the chocolate is fully melted and the mixture is smooth.
- Set it over the ice bath and stir in the cream until cool.
- Cover the mixture and chill in the refrigerator until completely cooled through. 2-4 hours.
- Churn it in your ice cream maker according to your manufacturers instructions. Mine takes about 25 minutes. In the last five minutes, slowly stream in the melted peanut butter.
- Then pour it into a freezer safe container and cover with either a lid, or plastic wrap flat on the surface of the ice cream. Freeze until hardened, about 2-4 hours. Enjoy!
PEANUT BUTTER SWIRL ICE CREAM
Got this from Saveur Magazine. They say it's based on a recipe in Bruce Weinstein's "The Ice Cream Book".
Provided by rockinred
Categories Frozen Desserts
Time 10h30m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Heat milk in a small saucepan over medium heat until just hot. Meanwhile, beat sugar & eggs together in a medium bowl until thick & pale yellow.
- Gradually whisk hot milk into egg mixture in bowl, then pour milk-egg mixture into saucepan. Return saucepan to medium-low heat and cook custard, stirring constantly with a wooden spoon until it is thick enough to coat the back of the spoon, about 5 minutes. Remove saucepan from the heat and stir in half the peanut butter. Strain the custard inot a large bowl, let cool briefly, stirring often, then stir in cream and vanilla. Cover & refrigerate until cold, 6-8 hours.
- Process mixture in an ice cream maker according to manufacturer's directions, adding half the chopped nuts to the ice cream 30 seconds before it has finished churning. Transfer to a bowl, quickly swirl in remaining peanut butter, cover, and freeze until hard. Serve ice cream sprinkled with remaining nuts.
Nutrition Facts : Calories 5056.8, Fat 398.6, SaturatedFat 134.6, Cholesterol 1157.8, Sodium 2353.7, Carbohydrate 272.7, Fiber 33.6, Sugar 185.7, Protein 152.6
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