Chocolate Fudge Peanut Butter Ice Cream

Ever since I purchased an ice cream maker last year, I have been on the hunt for the "perfect" ice cream recipe. I have noticed that many recipes aren't creamy enough or become a chunk of ice once placed in the freezer. This recipe is practically perfect. It is quite rich, but super creamy, chocolatey and peanut buttery. Mmmmm.

What You'll Need

For the Ice Cream

2 cups half-and-half

¼ cup unsweetened cocoa powder

½ cup sugar

Pinch of salt

½ cup smooth peanut butter

Fudge (recipe follows)

Peanut Butter Patties (recipe follows)

For the Fudge

½ cup sugar

1/3 cup light corn syrup

½ cup water

6 tablespoons unsweetened cocoa powder

½ teaspoon vanilla

For the Peanut Butter Patties

6 tablespoons of smooth peanut butter

2 tablespoons icing sugar

Make It

Fudge

Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan.

Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.

Continue to whisk until it just comes to a low boil.
Cook for 1 minute, whisking frequently.

Remove from the heat, stir in the vanilla, and let cool.

Chill in the refrigerator before using.

Peanut Butter Patties

Mix together the peanut butter and icing sugar in a small bowl.

Line a dinner plate with plastic wrap or parchment paper.

Pinch off small pieces of the peanut butter mixture, and drop them onto the dinner plate.

Once you’ve used all of the mixture, freeze the patties.

Ice Cream

Whisk together the half-and-half, cocoa powder, sugar, and salt in a large saucepan over medium heat.
Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up).
Remove from the heat and whisk in the peanut butter, stirring until thoroughly blended.

Chill mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s directions. Fold in the Peanut Butter Patties when it has finished churning.

Just before you remove the ice cream from the machine, spoon some of the Fudge Ripple onto the bottom of the storage container.

As you remove the ice cream from the machine, layer generous spoonfuls of the sauce between layers of ice cream.

Avoid stirring the Fudge, as it will make the ice cream muddy.