Chocolate Peanut Butter Cup Ice Cream

Name: Chocolate Peanut Butter Cup Ice Cream
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters light (clear) corn syrup; 2 Tbsps Dutch process cocoa powder; 651 milliliters half and half; 0 teaspoons Kosher salt; 237 milliliters no-stir peanut butter; 237 milliliters chopped peanut butter cups, chilled in freezer; 59 milliliters sugar; 85 grams unsweetened chocolate; 1 teaspoons vanilla extract; 1 Tbsp canola or vegetable oil; 2 Tbsps water

Chocolate Peanut Butter Cup Ice Cream is a gluten free dessert. This recipe serves 6. This recipe covers 18% of your daily requirements of vitamins and minerals. One serving contains 580 calories, 17g of protein, and 45g of fat. Head to the store and pick up corn syrup, chocolate, kosher salt, and a few other things to make it today. It is perfect for Summer. From preparation to the plate, this recipe takes approximately 4 hours.

Instructions

Combine half and half, peanut butter, sugar, salt, and vanilla in blender. Blend until smooth, then transfer to an airtight container and chill for 3 hours or until very cold.

Ingredients you will need

Half And Half

Peanut Butter

Vanilla

Sugar

Salt

Equipment you will use

Blender

Churn base in ice cream maker according to manufacturer's instructions.

Ingredients you will need

Ice Cream

Base

Equipment you will use

Ice Cream Machine

Transfer to an airtight container, stir in frozen peanut butter cups, and chill in freezer.

Ingredients you will need

Peanut Butter Cups

Combine corn syrup, sugar, water, oil, chocolate, cocoa powder, and salt in a heavy-bottomed saucepan. Cook mixture on very low heat until chocolate is melted, sugar is fully dissolved, and all ingredients are fully incorporated. Cool chocolate sauce until just warm enough to pour freely from a spoon.

Ingredients you will need

Hot Fudge Sauce

Cocoa Powder

Corn Syrup

Chocolate

Sugar

Water

Salt

Cooking Oil

Equipment you will use

Sauce Pan

Retrieve peanut butter ice cream from freezer. Working very quickly, fold chocolate sauce into ice cream with a large spoon or rubber spatula. Fold—don't stir—ice cream just until swirl is distributed. Immediately return to coldest part of freezer and chill until firm, at least 3 hours.

Ingredients you will need

Hot Fudge Sauce

Peanut Butter

Ice Cream

Equipment you will use

Spatula

Equipment

Ingredients

Servings:

59milliliters

light (clear) corn syrup 2Tbsps

Dutch process cocoa powder 651milliliters

half and half 0teaspoons

Kosher salt 237milliliters

no-stir peanut butter 237milliliters

chopped peanut butter cups, chilled in freezer 59milliliters

sugar 85grams

unsweetened chocolate 1teaspoons

vanilla extract 1Tbsp

canola or vegetable oil 2Tbsps

water

Recommended wine: Cream Sherry, Moscato Dasti, Port

Dessert works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.