Hope you all had a good weekend, and a nice Mother’s Day! It probably couldn’t have been more gray and rainy here, but we made the best of it. Yesterday I met up with Shane’s parents and we dodged the raindrops to watch him run the Cox Sports Marathon. After all these years of watching him train and run races, I still don’t know how he does it. 26.2 miles is no joke! He ran a new personal best finishing in just over 3:25 – awesome, right? In order to qualify for the Boston Marathon (his long term goal), he needs to improve his time by another 20 minutes or so, but he’s inching closer with every race. Yay Shane π
(Oh, and many thanks to Shane’s dad for most of these pics – he’s our official race photographer!)
Last night Shane made his inaugural trip to our local ice cream shop and rewarded himself with a giant bowl of ice cream. One of the perks of being a runner, I guess! It’s almost enough to make me want to get out there and start training… Actually, no it’s not. I’ll stick with Shaun T, I think.
No doubt we’ll be eating a lot of ice cream in the coming months, and while there will be more trips to our local shop, I’ll be making a good majority of it at home. Considering summer hasn’t even started yet, I’ve actually tried quite a few new recipes already. I shared the double cookie dough ice cream a few weeks ago and today I’m bringing you this peanut butter fudge swirl ice cream. I knew it would be good – I mean, you can’t go wrong with peanut butter and chocolate, but Shane and I both agreed this was one of our favorite homemade flavors to date. It has so much peanut butter flavor! Combine that with the fudge sauce swirled throughout and a perfectly smooth and creamy texture, it was heavenly.
Best of all, the recipe makes more fudge sauce than you need for this ice cream so you have extra to drizzle on top every time you grab a scoop. If you want to throw a brownie under there too, well even better π
Peanut Butter Fudge Swirl Ice Cream
from Sweet Cream and Sugar Cones by Kris Hoogergyde, Anne Walker, and Dabney Gough
{Note: I haven’t tried making this ice cream with regular peanut butter so can’t say what difference it makes. The ice cream gets pretty hard in the freezer, it’ll be easier to scoop if you let it sit at room temperature for a few minutes first.}
Fudge Ripple
1/2 cup plus 2 tablespoons sugar
1/2 cup water
6 tablespoons Dutch-process cocoa powder, sifted
1/4 cup corn syrup
1/8 teaspoon kosher salt
1 oz bittersweet chocolate, finely chopped
1/2 teaspoon vanilla extract
Peanut Butter Ice Cream
1 3/4 cups heavy cream
3/4 cup 1% milk
3/4 cup sugar, divided
1/2 teaspoon kosher salt
5 large egg yolks
1/3 cup natural peanut butter
1/4-1/3 cup fudge ripple
To make the fudge ripple: Whisk together the sugar, water, cocoa powder, corn syrup, and salt in a small saucepan. Set over medium-high heat and bring to a simmer, whisking frequently. Remove the pan from the heat once the sugar has completely dissolved. Add the chopped chocolate and set the pan aside for 1 minute, then whisk until the chocolate is melted and the mixture is smooth. Stir in the vanilla extract. Transfer the sauce to a heatproof container and refrigerate until completely chilled. Do not add to your ice cream until very cold.
To make the ice cream: Add the heavy cream, milk, half of the sugar, and the salt to a medium saucepan and set over medium heat. Allow the mixture to come to a simmer.
Meanwhile, whisk the egg yolks and the remaining half of the sugar in a heatproof bowl until pale in color. Add the peanut butter to a second heatproof bowl and set aside. Slowly add the warm cream mixture to the egg yolks, whisking constantly. Pour back into the saucepan and set over medium-low heat. Stir constantly until the mixture thickens enough to coat the back of a wooden spoon (about 170-175 F on an instant read thermometer). Strain the custard into the bowl containing the peanut butter and stir to combine.
Cover and refrigerate until thoroughly chilled (overnight is good). Freeze in your ice cream maker according to the manufacturer’s instructions. As you transfer the ice cream to an airtight container for storing, drizzle in the fudge ripple every so often. (You can really add as much or as little of the fudge sauce as you want – the quantity listed above is just a suggestion.) Once you’ve add add of the ice cream, gently swirl with a butter knife. Freeze until firm, at least 4 hours.
Makes about 1 quart
What a fabulous ice cream! Yum!
yay Shane! That’s an awesome time! My longterm goal is to run a marathon – if I ever have time to train! And I’m so glad we talked Rachel into buying Insanity the other day! π We should start a club. haha
This looks amazing! Peanut butter is my favorite ice cream so I imagine this is pretty fantastic!
I am always so impressed with marathon joggers. That is a level of dedication I don’t think I’ll ever have. That ice cream looks totally amazing, I made chocolate peanut butter ic for some friends this weekend and it’s such a perfect combination.
Nothin’ beats homemade ice cream… and of course pb and chocolate are the ultimate combo… AND on brownies. Perfection!
Peanut butter and fudge are my favorite summer treats!! Love this ice cream!
MMMM!!! I love pb & chocolate (I mean who doesn’t?!) and this ice cream looks so amazing!
I. Need. This. Ice cream, brownie, everything!
Yummm…. That looks amazing! I saw the photo on Facebook, and I was immediately amazed by the perfect swirl. I’ve always tried to use my ice cream maker to get a swirl at the very end, but it never works. I am trying your method next time. Mostly likely when I make this recipe. π
I don’t even know where to begin with this! I don’t care how cold, rainy or gray it is outside – I want ice cream. And this – totally fits the bill. Also HUGE Congrats to Shane on his PR Finish!! Holla!
Wow, wow, wow! This looks stunning — especially with that brownie! π
Whoo-hoo! Congrats to Shane on finishing the marathon! And I’m coming over for a big bowl of this ice cream. Whoa baby!
I don’t know if I’ll ever be able to run that far — 10K is as far as I’ve gone to date. I admire people that have the mental toughness to run marathons! This ice cream looks fantastic, by the way. Love peanut butter and chocolate.
This is beautiful. That picture of ice cream on top of a brownie with fudge sauce, it made me think I just got to have this ice cream. It’s irresistible.
That’s seriously impressive … marathon man! And this ice cream looks so creamy and perfect!
Congratulations to your husband, he definitely deserves all the ice cream he can handle! When I run a few miles I feel like a rock star! Love peanut butter + chocolate in ice cream, I can’t wait to try.
MAJOR MAJOR MAJOR congrats to Shane! That is a seriously awesome time!! And way faster than I could ever DREAM of going.
Ice cream is my favorite post-marathon food…but I won’t be running another one until November and I definitely can’t wait that long for this ice cream!
Congratulations to Shane, that’s an incredible accomplishment! Hope he gets to his goal and keeps rewarding himself now and again with your incredible ice cream creations! This one looks amazing, Tracey.
Nice job, Shane! And, oh.my.word. THIS ice cream!! It reminds me of my favorite ice cream at Oberweis when we lived in Chicago. Miss it!!! I’ll have to make this now instead.
So glad it went well this weekend, Shane is a rockstar! Thinking about running 26 miles makes my feet hurt.
Way to go Shane! No running for me I’m afraid – I’d just be pleased to wait at the finish line and eat this ice cream by the truck full!!!
This ice cream looks amazing! It’s one of the ones I bookmarked in that book (they all sound so fabulous)! Congratulations to Shane! I hear you though… I’m not sure there’s much that could motivate me to want to run 26.2 miles π I have tons of respect for the people who do it!
I wish I could run like that…but no such luck! And now that I’m super pregnant…running is the last thing I can do (I have a good excuse finally!) But this ice-cream? I can definitely do! It looks and sounds amazing. Thank you for sharing!
I’m seriously hoping I can figure a way to make this without an ice cream maker because I NEED this ice cream.
I am so not a runner, but I want to reward myself with some of this ice cream!
Congrats to your husband.. I love ice creams.. And this looks so perfect.. I’m a new blogger… Do visit my blog.. http://kitchenserenity.blogspot.in/
This looks amazing…but I’m allergic to peanut butter. I was thinking that maybe I could use I different ice cream base and use the ripple? Thanks!
I MUST try this! It’s been cold and rainy here but that does not stop me from craving ice cream π
Wow…that’s an awesome marathon time! My personal best is 3:40 and at my age (48), I need to shave 15 minutes off for Boston! Maybe, someday π
Oh, that ice cream looks amazing…I must make that this weekend!!
Rob
I’ve actually ran a couple of marathons but after I finish one I take a couple of years off just to prepare mentally for the next one. This ice cream looks so good.
I am so in love with this ice cream flavor! Too bad you can’t bring some for me this weekend π
Congrats to your husband, 3:25 is amazing in my book! I have done 2 1/2 marathons, and that is more than enough for me!
This looks really awesome! And congrats to Shane! I’m pretty sure it would take me all day to finish a marathon π
I am always in the mood for peanut butter and chocolate, and this sounds like a good reason to break out the ice cream maker. Finishing a marathon at all is an amazing achievement, and 3:25 is fantastic!
i am so ready to get back into ice cream making season! my sister has been asking for a chocolate peanut butter ice cream–this sounds wonderful!
great minds..we both posted pb & choc on the same day π This ice cream looks killer! I keep saying it, but boy oh boy do I need to get myself an ice cream maker! Maybe I should wait til after my wedding, it could be dangerous!! π This is definitely on my list though!
Great photos π the ice cream looks divine!
OMG. I LOVE peanut butter and this is calling my name although I think a gym better start calling my name, too, if I go near this. π
Hooray Shane! π
And this ice cream looks incredible. I used regular peanut butter in some ice cream last week because I was worried about the natural stuff being gritty. So it’s good to know that I can use natural next time!
I’m pretty certain this will be the first ice cream I make for the summer. Like, this weekend. I bet this would be tasty sandwiched between those chocolate sugar you posted. π
Kudos to Shane on conquering yet another marathon!
Oh! Yeah! B will love this one!!! gotta make.