This is the first really super awesome ice cream I’ve made so far since I got my machine last month! The vanilla ice cream part tastes smooth & creamy… heavenly! I actually can’t believe that I made it! And the fudge swirled throughout is a perfect combination! It tastes pretty much like a Peanut Buster Parfait from Dairy Queen, except WAY better! The recipe is adapted from my # 1 “i heart list” ice cream pick from last week, which happens to be adapted from the book I took out from the library – Sweet Cream and Sugar Cones. I
♥ making ice cream! There are so many options, what to make next?
Ice Cream: 5 egg yolks, ½ cup granulated sugar divided, 2 cups heavy cream, 1 cup milk (1% or 2%), ¼ teaspoon salt, ½ teaspoon vanilla extract, ½ cup spanish peanuts
Fudge Sauce: ½ cup plus 2 tablespoons of granulated sugar, ½ cup water, 6 tablespoons cocoa sifted, ¼ cup light corn syrup, ⅛ teaspoon salt, 1 ounce bittersweet chocolate finely chopped, ½ teaspoon vanilla extract
Make the Ice Cream Custard: 1. In a bowl, whisk to combine the egg yolks and ¼ cup of the sugar; set aside. 2. In a medium saucepan, stir together the cream, milk, salt, and remaining 1/4 cup sugar and place over medium-high heat. When the mixture approaches an almost simmer, reduce the heat to medium. 3. Ladle out a scoop of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another ladle-full of the cream mixture to the bowl with the egg yolks, continuing to whisk. Pour the egg yolk mixture back into the saucepan. 4. Using a rubber spatula, stir the mixture constantly over medium heat until it is thickened and coats the back of the spatula, about 1 to 2 minutes. 5. Strain the custard through a fine-mesh sieve into a clean bowl and whisk in the vanilla extract. Place the bowl in an ice bath and stir the mixture occasionally until cool. Remove the container from the ice bath, cover and refrigerate until completely chilled, at least 2 hours or overnight. Make the Fudge Sauce: 1. In a small saucepan, whisk together the sugar, water, cocoa, corn syrup and salt. Place the pan over medium-high heat and whisk until the mixture comes to a full simmer. Once the mixture has simmered, remove from heat and add the chopped chocolate. Let sit for 1 minute, then whisk until melted and smooth. Whisk in the vanilla extract. 2. Allow to cool to room temperature, then place in an airtight container in the refrigerator and chill completely before using. Freeze the ice cream according to the ice cream maker’s instructions, adding the peanuts during the last minute of churning. As you transfer the ice cream to the storage container, alternate layers of the ice cream with drizzles of the fudge sauce. Once all of the ice cream is in the container, use a butter knife to gently swirl the mixture. Enjoy right away OR place in freezer for another hour!