Peanut Butter Swirled White Chocolate Ice Cream Food

PEANUT BUTTER SWIRLED WHITE CHOCOLATE ICE CREAM

Steps:

• In a large bowl pour in the white chocolate chips/chunks. Set aside.
• Fill a large bowl with cold water and ice.
• In a medium size sauce pan, over medium heat, stir together the milk, sugar, and salt until it is hot and steaming, but not boiling.
• In a separate medium sized bowl, whisk together the egg yolks.
• Once the milk mixture is hot, slowly, stream it down the side of the bowl into the egg yolks, constantly whisking it together. Don't pour it in all at once, you don't want to scramble your eggs.
• Pour the mixed egg yolks back into the medium pan and set it over medium heat.
• Using a rubber spatula, stir constantly all around, including the bottom of the pan, until the custard becomes thick and coats the spatula. Keep the liquid moving and do not let it boil.
• You'll know it is done when the custard begins to steam and you can run your finger across the spatula without it running back together.
• Pour the finished custard into the large bowl of white chocolate. Stir until the chocolate is fully melted and the mixture is smooth.
• Set it over the ice bath and stir in the cream until cool.
• Cover the mixture and chill in the refrigerator until completely cooled through. 2-4 hours.
• Churn it in your ice cream maker according to your manufacturers instructions. Mine takes about 25 minutes. In the last five minutes, slowly stream in the melted peanut butter.
• Then pour it into a freezer safe container and cover with either a lid, or plastic wrap flat on the surface of the ice cream. Freeze until hardened, about 2-4 hours. Enjoy!

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.

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).