Chocolate Fudge Swirl Peanut Butter Ice Cream

Is it weird that I don’t like hot fudge sauce?  Thought so.  I like cold fudge and chocolate sauce, just not hot fudge.  Anyway, I’ve been on a roll making homemade ice cream and this was one flavor I was really looking forward too.  Unfortunately, I think I did something wrong.

For one, I didn’t have nearly as much ice cream base as I expected based on my other ice cream recipes.  Therefore, I had what seemed like way too much fudge sauce and too many peanut butter patties.

And then, the chocolate flavor was way too strong.  I attribute that to my use of Hershey’s Special Dark Cocoa Powder.  The flavor was just really intense and for me to say that is odd, because I love rich desserts and dark chocolate!  I used the special dark cocoa because it is the only cocoa powder that I can find {locally} that mentions being dutch processed.

Even though it wasn’t as great as I was expecting, overall, it was decent.  But I probably won’t make it again, since it just didn’t do anything for us.  As a tip for anyone who wants to make it, or in case I do try it again – I would recommend doubling the half and half and adding more sugar to the base recipe, but keeping the cocoa powder amount the same.  That way, you will have more base and a less intense chocolate flavor.

(Recipe from Brown Eyed Baker, originally from The Perfect Scoop by David Lebovitz)

Chocolate Fudge Swirl Peanut Butter Ice Cream

Yield: 1 quart

Prep Time: 30 minutes Chill Time: 8 hours Churn Time: 20 minutes

2 cups half-and-half
¼ cup unsweetened Dutch-process cocoa powder
½ cup granulated sugar
Pinch of salt
½ cup smooth peanut butter
Fudge Ripple (recipe follows)
Peanut Butter Patties (recipe follows)

Fudge Ripple
½ cup granulated sugar
1/3 cup light corn syrup
½ cup water
6 tablespoons unsweetened Dutch-process cocoa powder
½ teaspoon vanilla extract

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. (Fudge Ripple can be stored for up to 2 weeks, covered, in the refrigerator.)

Peanut Butter Patties
6 tablespoons peanut butter (smooth or crunchy)
2 tablespoons confectioners’ sugar

Mix together the peanut butter and confectioners’ sugar in a small bowl. Line a dinner plate with plastic wrap. Pinch off small pieces of the peanut butter mixture, about ½ teaspoon each, and drop them onto the dinner plate. Once you’ve used all of the mixture, freeze the patties. (The patties can be stored in the freezer, well wrapped, for up to 1 month.)

To Make the Ice Cream:

1. Whisk together the half-and-half, cocoa powder, granulated 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.

2. 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 Ripple, as it will make the ice cream muddy.

*I also followed Michelle’s Note: After making the ice cream mixture, I went ahead and made the Fudge Ripple and Peanut Butter Patties and got them into the refrigerator and freezer, respectively, so all of the “dirty work” was done at once and they would all be sufficiently chilled once I was ready to churn the ice cream. I just made the Fudge Ripple in the same pan as I made the ice cream mixture.

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