Chocolate Peanut Butter Cup Ice Cream

Chocolate Peanut Butter Cup Ice Cream requires about 50 minutes from start to finish. For $8.06 per serving, this recipe covers 59% of your daily requirements of vitamins and minerals. This recipe makes 2 servings with 3388 calories, 57g of protein, and 239g of fat each. It is brought to you by Brown Eyed Baker. It is perfect for Summer. Head to the store and pick up corn syrup, dutch process cocoa powder, peanut butter cups, and a few other things to make it today. Plenty of people made this recipe, and 1272 would say it hit the spot. It works well as an expensive dessert. It is a good option if you're following a gluten free diet. With a spoonacular score of 99%, this dish is excellent. Similar recipes include Chocolate Peanut Butter Cup Ice Cream, No Churn Chocolate Peanut Butter Cup Ice Cream, and Chocolate Peanut Butter Cup Ice Cream Rice Crispy Treats #SundaySupper.

Servings: 2

Preparation duration: 510 minutes

Cooking duration: 20 minutes

 

Ingredients:

2 tablespoons light corn syrup

3 tablespoons unsweetened Dutch-process cocoa powder

5 large egg yolks

¾ cup granulated sugar

2 cups heavy cream

½ cup heavy whipping cream

¼ cup light brown sugar

½ cup peanut butter

20 regular-size peanut butter cups, chopped

Pinch of salt

5 ounces bittersweet or semisweet chocolate

½ teaspoon vanilla extract

1 cup whole milk

Equipment:

sauce pan

whisk

sieve

bowl

kitchen thermometer

spatula

ice cream machine

Cooking instruction summary:

1. Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.2. Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolk. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.3. Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (170°F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.4. While the custard cools, make the peanut butter swirl. Combine the peanut butter, whipping cream, corn syrup, and the brown sugar in a small saucepan saucepan. Heat over low heat, stirring, until smooth and sugar is dissolved. Transfer to an airtight container.5. Chill both the custard and the peanut butter swirl thoroughly, at least 8 hours.6. Freeze the custard mixture in your ice cream maker according to the manufacturer’s instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.) During the last two minutes, add in the chopped peanut butter cups. When packing the ice cream into its container, alternate layers of the ice cream and peanut butter swirl, ending with the ice cream.

 

Step by step:


1. Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly.

2. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream.

3. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.

4. Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolk. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

5. Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (170°F on an instant-read thermometer).

6. Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.

7. While the custard cools, make the peanut butter swirl.

8. Combine the peanut butter, whipping cream, corn syrup, and the brown sugar in a small saucepan saucepan.

9. Heat over low heat, stirring, until smooth and sugar is dissolved.

10. Transfer to an airtight container.

11. Chill both the custard and the peanut butter swirl thoroughly, at least 8 hours.

12. Freeze the custard mixture in your ice cream maker according to the manufacturer’s instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.) During the last two minutes, add in the chopped peanut butter cups. When packing the ice cream into its container, alternate layers of the ice cream and peanut butter swirl, ending with the ice cream.


Nutrition Information:

Quickview
3379k Calories
56g Protein
237g Total Fat
282g Carbs
48% Health Score
Limit These
Calories
3379k
169%

Fat
237g
366%

  Saturated Fat
116g
726%

Carbohydrates
282g
94%

  Sugar
237g
264%

Cholesterol
895mg
298%

Sodium
1139mg
50%

Alcohol
0.34g
2%

Caffeine
90mg
30%

Get Enough Of These
Protein
56g
112%

Phosphorus
1197mg
120%

Manganese
2mg
111%

Vitamin A
5314IU
106%

Magnesium
404mg
101%

Copper
1mg
99%

Vitamin B3
17mg
87%

Fiber
18g
73%

Vitamin E
10mg
72%

Vitamin B2
1mg
64%

Calcium
626mg
63%

Selenium
43µg
63%

Zinc
8mg
58%

Iron
10mg
57%

Potassium
1988mg
57%

Folate
215µg
54%

Vitamin B5
4mg
45%

Vitamin B6
0.83mg
42%

Vitamin B12
2µg
41%

Vitamin D
5µg
40%

Vitamin B1
0.56mg
37%

Vitamin K
19µg
18%

Vitamin C
2mg
3%

covered percent of daily need
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