Peanut Butter and Chocolate Fudge Swirl Ice Cream - ☺♥

Wow! Now we are talking about some seriously good ice cream! This recipe is a composite of different Internet recipes that I tried and modified to get exactly what I want. The Internet recipes were too light on both peanut butter and chocolate. They must have been created by dairies that sell ice cream, to make you think you can't achieve perfection like them! Guess again, dairies ...

One improvement I would like to suggest for this recipe is to use cake decorating icing tubes to dispense the peanut butter sauce and the chocolate fudge sauce in the final steps to create relatively even and thin layers of both over a number of thinner layers of ice cream. Then the swirling part with the spatula will not be needed.

Note that the chocolate I recommend below can be purchased via Amazon® in a button form known as callets, which are very easy to process.

Ingredients:

Ice Cream:

• 3 cups of heavy cream
• 1 cup of milk
• 3/4 cup of sugar
• 3 jumbo eggs or 4 extra large eggs
• 1 tbsp. of vanilla

Peanut Butter Sauce:

• 1 1/3 cups of peanut butter
• 2/3 cup of heavy cream
• 2 tbsp. of light corn syrup
• 2 tbsp. of light brown sugar

Chocolate Fudge Sauce:

• 5 ounces of very high quality dark chocolate (like Callibaut® #811 Dark Chocolate Callets)
• 1/3 cup of heavy cream
• 2 tbsp. of sugar

Directions:

Make the ice cream:

Mix the eggs until they are fluffy in an electric mixer on medium speed.

Add the sugar and continue mixing until the eggs and sugar are well blended, about two minutes.

Add the heavy cream, the milk and the vanilla and continue to mix for two minutes.

Put the mixture into a gelato maker and run it for about 25 minutes, until the ice cream is fairly stiff.

While the ice cream is freezing, make the peanut butter sauce:

Combine the peanut butter, heavy cream, corn syrup and brown sugar in a saucepan.

Heat the mixture over low heat, stirring, until it is smooth and the sugar is dissolved.

Transfer the peanut butter sauce to a small bowl and refrigerate it until it is used.

While the ice cream is freezing, make the chocolate fudge sauce:

Break or cut the chocolate into small pieces about 1/2" by 1/2" in size, or use the suggested callets that are already perfectly sized buttons of chocolate.

Bring the heavy cream and the sugar to a simmer on very low heat in a small saucepan, stirring, until the sugar dissolves.

Add the chocolate pieces, stirring, maintaining very low heat close to a simmer until the sauce is smooth. Do not boil the sauce.

Transfer the chocolate fudge sauce to a small bowl and refrigerate it until it is used.

When the ice cream is soft frozen:

Spread one fourth of the ice cream on the bottom of a chilled 2-quart plastic container and top it with one third of the peanut butter sauce and then one third of the chocolate fudge sauce.

Swirl the sauces and ice cream together briefly with a spatula.

Layer the remaining ice cream and the sauces in the same manner, swirling at each layer briefly with a spatula.

Freeze the completed ice cream, covered tightly, until it is hard.

Serve and enjoy!