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I don’t’ know about you, but one of my favorite Christmas candies is peanut butter fudge! It’s so rich, so sugary, so intensely peanut buttery… I love it. However, sometimes peanut butter fudge can get old when it is just normal and you want a way to reinvent it. Here’s a thought – actual chunks of peanut butter fudge in a creamy vanilla ice cream, with a peanut butter ripple! Yeah, we just went there. I have to say, one of my pastors gave me this idea, apparently, there is an ice cream shop on Mackinac Island in Michigan that serves something similar. It is amazing, and I think that you are going to love it!
To make the creamy vanilla ice cream, place 6 egg yolks and some sugar in a small bowl.
Whip the yolks until they become light and fluffy. Set aside.
In a saucepan heat half & half and sugar.
Bring to a boil, stirring constantly.
Remove from heat and whisk a small amount of the boiling cream into the egg yolks.
Return the saucepan to the heat, continue to heat and stir until the mixture thickens.
The mixture is thick enough when it can coat the back of a wooden spoon.
Remove the saucepan from the heat and stir in vanilla. Cool the ice cream base completely and chill it in an ice bath or overnight in the refrigerator.
When your ice cream base is chilled you can freeze it in your ice cream maker according to its instructions. Meanwhile, cut your fudge into small cubes, you are going to need 2 cups. About your peanut butter fudge, you can use store purchased, make your own family recipe, or use the recipe I did Creamy Peanut Butter Fudge from AllRecipes.com.
After your fudge is all cut up you can place half a cup of peanut butter into a microwavable container and heat it for about 30 seconds. You want to peanut butter to be pourable.
Once your ice cream is finished in your ice cream maker layer it in a freezable container: ice cream, peanut butter, fudge, ice cream, peanut butter, fudge, then a good swirl to make nice ripples.
Freeze and enjoy!!
- 6 egg yolks
- ⅓c. sugar
- 2½c. half & half
- ⅓c. sugar
- 2t. pure vanilla extract
- 2c. cubes peanut butter fudge
- ½c. peanut butter, melted
- Whip egg yolks and ⅓c. sugar together until light and fluffy, set aside.
- In a medium saucepan heat half & half and ⅓c. sugar together. Bring to a boil stirring constantly.
- Remove from heat and whisk a small amount of the boiling cream into the egg yolks mixture, then whisk all the egg yolks mixture into the saucepan with the cream.
- Return to heat and stir until the mixture is thick enough to coat the back of a wooden spoon.
- Chill ice cream base.
- Freeze ice cream base in an ice cream maker according to manufacturer's instructions.
- After the ice cream is frozen layer it in a freezable container: ice cream, melted peanut butter, fudge cubes, ice cream, peanut butter, fudge cubes. Then just give it a couple of stirs so that you get nice ripples. Freeze.
Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)