Peanut Butter Fudge Ripple Ice

Cream

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Author: Tricia
Recipe type: Ice Cream, Dessert

Ingredients
 For the Vanilla Ice Cream:

 1 cup whole milk

 2 cups half-and-half

 1 cup heavy cream

 8 large egg yolks

 9 ounces vanilla sugar (or regular granulated sugar - about 1⅛ cups)

 2 teaspoons pure vanilla extract

 For the Peanut Butter Fudge Ripple:

 6 ounces semi-sweet chocolate chips

 ½ cup heavy cream

 ¼ cup peanut butter

Instructions
1. To make the ice cream pour the milk, half-and-half and heavy cream into a

medium saucepan, over medium heat. Bring the milk mixture just to a simmer

while stirring occasionally. Remove from the heat.

2. In a medium mixing bowl whisk the egg yolks until they have lightened in

color. Gradually add the sugar and whisk to combine. Temper the warm cream

mixture into the eggs by drizzle spoonfuls into the egg yolks while whisking until

at least half the cream is incorporated. Add the egg mixture into the remaining

cream and place over low heat. Cook stirring constantly until the custard reaches

175 degrees on an instant read thermometer. Pour the custard into a glass or

stainless steel bowl placed over an ice bath. Stir occasionally until the mixture

cools, about 30 minutes. Cover and refrigerate the custard overnight or at least 8

hours. (About an hour before freezing the ice cream make the peanut butter

fudge ripple and set aside to cool. See instructions below.) Process in your ice

cream make according to the manufacturer instructions.

3. To make the peanut butter fudge ripple, combine all ingredients into a small

saucepan and place over low heat. Stir constantly until all the chocolate and

peanut butter are melted and you have a smooth ganache. Remove the pan from

the heat and set aside to cool. Stir occasionally while cooling.

4. Once the ice cream is frozen and the fudge ripple cooled, Scoop about ⅓ of the

frozen ice cream into a container. Drizzle spoonfuls of the fudge ripple on top,

then repeat with more ice cream, more fudge ripple, etc. Take a large dull knife
 and swirl the two together with just a few strokes. Cover and freeze until the ice

cream is frozen.

5. Makes 1½ quarts of ice cream, plus 1 cup of fudge ripple.

Notes
(Vanilla ice cream recipe adapted from Alton Brown via foodnetwork.com)
NO-CHURN APPLE PIE ICE CREAM

Creamy no-churn ice cream filled with all the flavors of apple pie! Brown sugar, cinnamon, tender
apples, and crushed cookies make this ice cream the easiest and tastiest way to enjoy apple pie! No ice
cream maker is needed for this easy no-churn Apple Pie Ice Cream.

Course Dessert

Prep Time 25 minutes

Cook Time 15 minutes
Total Time 40 minutes

Servings 12
Calories 178 kcal
Author Allison - Celebrating Sweets

INGREDIENTS

APPLE COMPOTE:
 1/4 cup brown sugar packed
 1 tablespoon unsalted butter
 1 teaspoon apple pie spice or cinnamon
 2 medium sized Granny Smith apples peeled and cut into 1/4 inch pieces

ICE CREAM BASE:

 One 14 ounce can sweetened condensed milk
 1/2 teaspoon apple pie spice or cinnamon
 1/2 teaspoon pure vanilla extract
 2 cups cold heavy cream
 3/4 cup crushed crunchy oatmeal cookies see note for other options

INSTRUCTIONS

PREPARE COMPOTE:
1. Place brown sugar and butter in a medium saucepan. Stir until the butter is melted and the brown
sugar and butter are combined. Add apples and pie spice, stir to coat the apples . Simmer, partially
covered, for 10-15 minutes, until the apples are tender, stirring occasionally.
2. Transfer to a bowl and refrigerate until chilled. Once chilled, prepare ice cream base.

ICE CREAM:
1. In a large bowl, combine sweetened condensed milk, pie sp ice, and vanilla extract.
2. Puree half the apple compote (it won't be completely smooth; that's OK), and stir the pureed
compote into the condensed milk mixture. Set aside.
 3. Using a hand mixer or stand mixer, whip the heavy cream until stiff, billowy peaks fo rm. Gently fold
half the whipped cream into the condensed milk, then fold in the other half. Stir in most of the
cookie crumbs, reserving a tablespoon or two for the top.
4. Pour half the ice cream base into a 2 quart container (I used a loaf pan). Top with half the
remaining apple compote. Pour in the last half of the ice cream base and top with remaining apple
compote and reserved cookie crumbs.
5. Cover and freeze until firm, at least 6 hours.

RECIPE NOTES

I added crushed oatmeal cookies into the ice cream to add texture and serve as the "crust" component
to the apple pie. Instead of oatmeal cookies, you could use crushed cinnamon graham crackers,
snickerdoodles, shortbread cookies, or speculoos/Biscoff cookies. Make sure the cookies are crisp; a soft
cookie will get too mushy once mixed into the ice cream.
Apple compote adapted from Brown Eyed Baker

Nutrition Facts
No-Churn Apple Pie Ice Cream
Amount Per Serving
Calories 178Calories from Fat 135
% Daily Value*
Total Fat 15g23%
Saturated Fat 9g45%
Cholesterol 56mg19%
Sodium 16mg1%
Potassium 68mg2%
Total Carbohydrates 9g3%
Sugars 7g
Vitamin A12.6%
Vitamin C2%
Calcium3.1%
Iron0.4%
* Percent Daily Values are based on a 2000 calorie diet.
ULTIMATE CHOCOLATE CHIP COOKIE
DOUGH ICE CREAM

Cookie dough flavored ice cream filled with chocolate chip cookie dough pieces and mini chocolate
chips. Cookie dough flavor in every bite!

Course Dessert, ice cream

Prep Time 30 minutes

Cook Time 20 minutes
Total Time 50 minutes

Servings 10
Calories 343 kcal
Author Allison - Celebrating Sweets

INGREDIENTS

ICE CREAM:
 3 tablespoons unsalted butter
 2 cups half and half
 2/3 cup dark brown sugar packed
 4 egg yolks
 pinch of salt
 1 1/2 teaspoons pure vanilla extract
 1 1/2 cups whole milk
 1/3 cup mini chocolate chips see assembly

CHOCOLATE CHIP COOKIE DOUGH:

 1/4 cup unsalted butter softened, 4 tablespoons
 1/4 cup brown sugar packed
 2 tablespoons granulated sugar
 1 tablespoon milk
 1/2 teaspoon pure vanilla extract
 1/3 cup all purpose flour
 pinch of salt
 1/3 cup mini chocolate chips

INSTRUCTIONS

FOR THE ICE CREAM:

1. In a small saucepan, over medium heat, melt the butter. Cook the butter until it is light brown and
smells nutty, stirring often. Be careful not to let it burn.
 2. Add the half and half to the butter and bring just to a simmer.
3. Meanwhile, in a medium bowl, whisk brown sugar, egg yolks, and salt for a m inute or two, until
light and fluffy. Slowly pour a cup of the warm half and half into the egg mixture, whisking while
you pour (this will slowly bring up the temperature of the eggs). Pour the mixture back into the
saucepan. Heat, stirring often, until the mixture slightly thickens and reaches 170 degrees or until
it coats the back of a spoon.
4. Remove from the heat and stir in the vanilla extract. Allow the mixture to cool slightly. Then
transfer to a bowl, cover, and refrigerate until cold.
5. Once the mixture is chilled, whisk in the 1 1/2 cups of whole milk. Pour into an ice cream maker
and freeze accordingly to manufacturer's directions.
6. While the ice cream is churning, immediately prepare the cookie dough.

FOR THE COOKIE DOUGH:

1. Beat butter and sugars for several minutes. Beat in milk and vanilla extract. Add the flour and salt
and mix until combined. Stir in chocolate chips.
2. Place the cookie dough in the freezer for 10-15 minutes, to firm up slightly.

ASSEMBLY:
1. Once the ice cream is almost fully churned, add 1/3 cup chocolate chips to the ice cream and drop
small pieces of the cookie dough into the ice cream, allowing them to mix throughout. Serve
straight from the ice cream maker or cover and freeze.

RECIPE NOTES

Recipe adapted from Buns In My Oven