Peanut Butter Chocolate Ripple Ice Cream Food

CHOCOLATE PEANUT BUTTER ICE CREAM

Steps:

• Melt chocolate over low heat.
• Gradually stir in cocoa powder and milk while continuing to heat.
• Beat sugar into eggs in a separate bowl.
• Stir hot chocolate/milk mixture into eggs.
• Add cream and vanilla extract.
• Cool.
• Just before adding to ice cream maker, stir a cup of ice cream mixture into peanut butter.
• Once mixed, stir into rest of ice cream mixture.
• Freeze in ice cream maker according to manufacturer's instructions.
• I used all-natural peanut butter (100% ground peanuts).

TO DIE FOR DOUBLE CHOCOLATE PEANUT BUTTER ICE CREAM

Steps:

• Stir whole milk, heavy cream, sugar, and cocoa powder together in a saucepan over low heat; cook, stirring, until sugar and cocoa powder have dissolved, about 5 minutes.
• Beat egg yolks in a bowl with an electric mixer until thick and pale yellow, about 4 minutes. Stir about 1/2 cup of cocoa mixture into egg yolks, whisking constantly.
• Pour egg yolk mixture into cocoa mixture; cook, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon, about 5 minutes. Pour cocoa mixture into a bowl.
• Place chocolate chips in a large microwave-safe bowl; heat in microwave in 20 second intervals until warm, stirring until chocolate chips are melted. Stir chocolate chips and vanilla extract into cocoa mixture just until combined; refrigerate until cold, about 2 hours.
• Freeze chocolate mixture in ice cream maker according to manufacturer's instructions. Drop peanut butter by spoonfuls into ice cream; using a knife, fold peanut butter through ice cream to form ribbons of peanut butter throughout.

PEANUT BUTTER CHOCOLATE RIPPLE ICE CREAM

Steps:

• In a saucepan simmer milk, peanut butter, and 1/2 cup sugar over moderate heat, stirring, until smooth, about 1 minute. Stir in vanilla and cool mixture to room temperature. Freeze mixture in an ice-cream maker according to manufacturer's instructions.
• While ice cream is freezing, in a small saucepan simmer water and remaining 3 tablespoons sugar, stirring, until sugar dissolves. Add chocolate, stirring until smooth, and cool sauce to room temperature.
• Spread one fourth ice cream in a 2-quart container and top with one third sauce. Layer remaining ice cream and sauce in same manner and with a spatula swirl sauce and ice cream together. Freeze ice cream, covered with plastic wrap, until hard.

DECADENT PEANUT BUTTER DARK CHOCOLATE CARAMEL RIPPLE CHEESECAKE

Steps:

• Crush the wafer cookies in a food processor or a large ziplock bag. Set aside.
• Repeat process with the mini Butterfinger bars, crushing them as finely as you'd like.
• Preheat the oven to 350ºF. Place a rack in the middle of the oven. Grease 10" springform pan with butter. Double layer foil wrap the bottom of the pan.
• Mix the crushed wafer cookies with the melted butter and press into the bottom and up the sides of your springform pan. Set aside.
• Blend the cream cheese until it's creamy.
• Gradually add the sugar.
• Add eggs, one at a time, and only blend until each egg is incorporated.
• Add the sour cream, whipping cream and vanilla.
• Remove 1 1/2 cup of the cream cheese mixture and set aside in a bowl. Add the peanut butter to the original mixture and blend until incorporated. Add the crushed Butterfinger bites.
• Blend the melted chocolate into the reserved 1 1/2 cup batter and then spread evenly over the cookie crust.
• Pour the peanut butter batter over the chocolate layer and spread evenly.
• Dollop the butterscotch-caramel sauce over the top and then using a toothpick or the tip of a thin knife, swirl the sauce into the batter.
• Place the springform pan into roasting pan then fill the roasting pan with 1 1/2 - 2 inches of hot water.
• Carefully place roasting pan onto middle rack and bake for 1 hour, 5 minutes or until the cake is set and a toothpick inserted into the middle comes out clean. Be careful to not over bake.
• Cool the cake at room temperature for about an hour, then using a very thin knife, run along the edges of cake to loosen it from the springform pan. Remove the ring of the springform and place cake on dish or serving platter and chill over night.