City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Peanut Butter Cup Fudge Ripple Ice Cream
Untitled Document

July August 2016

by Laura Di Lembo

1 batch Basic No-Churn Vanilla Ice Cream
1-1/4 c. peanut butter, homogenized, preferably crunchy-style
1 c. water
3/4 c. icing sugar
1 210-g. package Reese's mini peanut butter cups, each one halved, or 8 Reese's peanut butter cups, chopped, about 2 cups worth
1 c. chocolate fudge sauce (see recipe below)

In a 2-cup Pyrex bowl, combine the peanut butter, water and icing sugar and microwave on high for 1 minute. Stir to blend into a smooth sludge and let cool to room temperature. Using a wide freezer-proof container, layer the ice cream with the peanut butter sludge and the morsels of the peanut butter cups. Add dollops of fudge sauce randomly. Cover the surface of the ice cream with a piece of wax paper to prevent ice crystals from forming. Freeze for at least 6 hours before eating. Makes 4 cups.

Chocolate Fudge Sauce
4 oz. unsweetened chocolate, chopped
3 T. unsalted butter, cubed
1/2 c. icing sugar
1/2 c. packed dark brown sugar
1/4 c. unsweetened cocoa powder
3 T. light corn syrup
1/2 t. kosher salt
3/4 c. whipping cream
1 t. pure vanilla extract

Melt the chocolate and butter in a bowl set over a pan of barely simmering water, stirring until smooth. While the chocolate is melting, in a medium saucepan, whisk together the icing sugar, brown sugar, cocoa powder, corn syrup, salt and whipping cream. Heat the mixture, stirring frequently, until it comes to a low boil. Continue to cook, stirring constantly, until the sauce starts to thicken, about 1 minute. Remove from the heat, add the vanilla and whisk in the melted chocolate, stirring until blended and smooth. Let the sauce cool to room temperature before adding it to the ice cream layers. Makes 2 cups.