It’s Wednesday, the work week is halfway over so it’s about time for a dessert dontcha think? Something sweet. Something creamy. Something to cool you down on these hot summer days. How about a homemade peanut butter ice cream loaded with crumbled Nutter Butter Cookies and chocolate fudge swirl? This Nutter Butter Fudge Swirl Ice Cream is just as good as it sounds, friends. I mean seriously, what’s better than peanut butter and chocolate?
I have a few recipes on this little blog o’ mine for ice cream, but this is the first ice cream that I am sharing that uses eggs. I have been very reluctant to make ice cream with eggs. It takes longer and you have the whole “raw” egg thing going on. But I decided to give in recently, and boy howdy, am I sure I did.
I’m not saying that Philadelphia style ice cream (no eggs) isn’t as good, but this whole custard style is definitely a nice change of pace. It’s creamy and rich. And I can see now why so many people choose to take the extra time to make it.
When I say extra time I mean that you have to heat the cream, milk, sugar then you have to temper the eggs, then you have to cook the mixture until it thickens, then chill the whole thing overnight, then churn it, then freeze it. Really, it is quite a bit of work, but it is totally 100 percent worth it.
I decided to make this Nutter Butter Fudge Swirl Ice Cream because peanut butter is pretty much king in this house. At least for my boys. They eat it at least once a day, sometimes twice if they want peanut butter toast for breakfast. I can’t lie though, I love the stuff too. And who doesn’t love it mixed with chocolate?
I was originally going to make a simple vanilla ice cream and mix in some Nutter Butter Cookies and the chocolate fudge but when Kellan and I were making it I asked him if we should add peanut butter to it. Oh, you should’ve seen the look on his face. His eyes got big and he got a big smile and said “YESSSSSS!!”
So I did. And it was awesome.
Another thing that made this kind of awesome is that I let the Nutter Butters sit uncovered for a day or two. They got a little soft, kind of chewy. Not the best for snacking but FABULOUS for ice cream.
Really, this Nutter Butter Fudge Swirl Ice Cream has so much going for it. It’s creamy, it’s peanut buttery, it has little bites of cookies and swirls of chocolate fudge. You’ll love it.
In a medium saucepan whisk together cream, milk, sugar, salt and vanilla. Heat over medium heat until sugar dissolves, and mixture is steaming but not boiling. Stir frequently.
In a bowl, whisk together egg yolks until they have lightened in color, about 2 minutes.
Use a ladle to slowly whisk some of the hot mixture into the eggs to temper them.
Slowly whisk tempered eggs into the cream mixture. Continue cooking, stirring frequently, until the mixture reaches 170 degrees, thickens and coats the back of a spoon.
Place a fine mesh sieve over the top of a bowl. Pour in ice cream. Stir in peanut butter. Allow to cool to room temperature.
Once cool, cover and refrigerate 6 - 8 hours or overnight.
When ready, freeze ice cream according to manufacturers directions. During the last 5 minutes, add in the chopped cookies.
Spoon 1/3 of the ice cream into a loaf pan, drizzle 1/3 of the fudge topping on top, repeat with the remaining ice cream and fudge. Cover and freeze until frozen about 4 hours. Serve.