Peanut Butter Swirl Ice Cream Food

PEANUT BUTTER-SWIRL ICE CREAM

Steps:

• Line one 8-by-12-inch glass or metal baking pan and one 8-by-8-inch glass or metal baking pan with parchment paper.
• Fill a large bowl with ice and water; set aside. Combine egg yolks and sugar in the bowl of an electric mixer fitted with a whisk attachment. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. (Alternatively, whisk egg yolks and sugar together in a medium bowl.)
• In a medium saucepan, bring milk just to a simmer. With mixer running on low, use a measuring cup or ladle to slowly pour about 1/2 cup of the hot milk into the egg-yolk mixture, beating constantly until blended. Continue, adding about 1/2 cup milk at a time, until all has been added.
• Return mixture to saucepan; cook over medium-low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of spoon, 3 to 5 minutes. The custard should retain a line drawn across back of spoon with your finger. Whisk in 1 cup peanut butter.
• Remove pan from heat, and stir in cold heavy cream. Pour custard through a mesh strainer into a medium bowl set in the ice bath; stir occasionally until cool. Stir vanilla into cooled custard. Cover bowl and refrigerate at least 30 minutes or overnight.
• Pour the custard into a chilled ice-cream maker; freeze according to manufacturer's instructions. (The ice-cream mixture will be set but not hard.)
• Swirl in remaining cup of peanut butter; transfer two-thirds of the soft ice cream, or 1 quart, to larger baking pan, smoothing the surface with an offset spatula. Transfer remaining third (1/2 quart) to smaller pan, smoothing its surface. Cover each pan with plastic wrap; freeze overnight. Ice cream may be made to this point up to 1 week ahead.

PEANUT BUTTER SWIRL ICE CREAM

Steps:

• Heat milk in a small saucepan over medium heat until just hot. Meanwhile, beat sugar & eggs together in a medium bowl until thick & pale yellow.
• Gradually whisk hot milk into egg mixture in bowl, then pour milk-egg mixture into saucepan. Return saucepan to medium-low heat and cook custard, stirring constantly with a wooden spoon until it is thick enough to coat the back of the spoon, about 5 minutes. Remove saucepan from the heat and stir in half the peanut butter. Strain the custard inot a large bowl, let cool briefly, stirring often, then stir in cream and vanilla. Cover & refrigerate until cold, 6-8 hours.
• Process mixture in an ice cream maker according to manufacturer's directions, adding half the chopped nuts to the ice cream 30 seconds before it has finished churning. Transfer to a bowl, quickly swirl in remaining peanut butter, cover, and freeze until hard. Serve ice cream sprinkled with remaining nuts.

PEANUT BUTTER SWIRL ICE CREAM CAKE

Steps:

• Remove ice cream from freezer 30 minutes before using.
• Place chocolate sandwich cookies in food processor.
• Whirl until crumbled,add butter, whirl until crumbled.
• Stand wafer cookies around inside edge of a 9 inch springform pan.
• Reserve 3/4 cup of chocolate crumb mixture,spoon remaining crumb mixture into pan;press evenly over bottom.
• Stir peanut butter,honey& oil in a small dish until blended.
• Place softened ice cream in lg.
• bowl,drizzle about half of the peanut butter mixture onto ice cream,fold together to swirl.
• (other half of peanut butter is reserved to use on top of cake when ready to serve.) Spoon half of the ice cream mixture into prepared pan, spread level.
• Sprinkle evenly with remaining chocolate crumb mixture,pressing mixture down with the back of spoon.
• Spoon on remaining ice cream;spread level.
• Place the cake on a baking sheet and place in freezer.
• Freeze until cake is solid,at least 6 hours or overnight.
• To serve:Stir fudge sauce in glass measure to loosen,but do not warm.
• Spoon remaining peanut butter in blobs over top of cake along with blobs of fudge topping.
• Swirl together with the tip of a knife.
• Let stand for 10 minutes.
• Slice cake into wedges.