I had originally wanted to call this Peanut Butter with Reese’s Pieces and Chocolate Swirl Ice Cream.
I decided that was WAY too long!
So, while Peanut Butter Delight doesn’t really tell you what’s in store, hopefully the name is intriguing enough to draw you in!
I modified my vanilla ice cream base, by substituting some of the egg yolks for peanut butter. Then, after the ice cream had churned, I added in Reese’s Pieces.
And then…because I just can’t leave well enough alone…I added a chocolate swirl as I scooped the ice cream into its container. I must have chocolate with peanut butter. Ok, I really don’t have to, but do you want to deprive me of this? No? I didn’t think so!!
This is a very thick ice cream, so I recommend leaving it out on the counter for a few minutes before trying to scoop it. The peanut butter really comes through and I like the crunch from the candies. And the chocolate swirl- well, let’s just say that it makes me happy! :)
Peanut Butter Delight
Chocolate Swirl lightly adapted from Epicurious
Peanut Butter Ice Cream:
1 1/2 cups heavy cream
2 1/2 cups half and half
4 egg yolks
1 cup sugar
1 cup creamy peanut butter
1 1/2 cups Reese’s Pieces
1/2 cup sugar
1/3 cup light corn syrup
1/2 cup water
2 tablespoons Special Dark cocoa powder
4 tablespoons cocoa powder (I used Hershey’s)
1/4 teaspoon vanilla bean paste
To make the ice cream base:
In a medium-sized saucepan, whisk together the heavy cream and half and half. Bring to a simmer over medium heat.
Once the cream mixture comes to a simmer, pour 1/3 of the cream mixture into the egg yolk mixture and whisk quickly to combine, making sure the mixture is smooth before moving on. Repeat this step 2 more times, until all the cream has been incorporated into the egg yolk mixture. Pour this combined mixture back into the saucepan. Over medium-low heat, stirring slowly and continuously, let the mixture come up to 175 degrees (using a candy thermometer). Once the ice cream base has come up to temperature, remove from the heat and strain through a sieve into a heat-safe bowl. Let cool to room temperature, cover and refrigerate for at least 4 hours.
To make the chocolate swirl:
In a medium-sized saucepan, whisk together the sugar and cocoa powders. Add in the corn syrup and water and mix well. Bring to a boil, stirring constantly, over medium heat. Once the mixture is boiling, continue to boil for 1 minute, then remove it from the heat and add in the vanilla bean paste. Let the mixture cool completely, then store in the refrigerator until ready to use (the mixture will thicken slightly once chilled).
After 4 hours, process the ice cream according to your ice cream machine manufacturers instructions. Once the ice cream is ready, leave the machine running and add in the Reese’s Pieces. Let the machine run for a couple of minutes to incorporate the candies, then scoop (or pour- the ice cream should be a thick milkshake consistency) half into a freezer-safe container. Spoon on a layer of the chocolate sauce, then repeat with the remaining ice cream and chocolate sauce. Cover and freeze for at least 4 hours. Serve and enjoy!