Makes: About 1 quart/1 liter
Chocolate fudge is the secret ingredient that intensifies and rounds out the flavor of this incredibly creamy and delicious ice cream. It is also a great addition heated and drizzled on top.
Ice Cream Base
| smooth peanut butter, preferably Jif | 133 grams | ½ cup |
| Hot Fudge Topping and Dipping Sauce, preferably homemade | 200 grams | ⅔ cup plus 1 tablespoon (168 ml) |
| 6 (to 9) large egg yolks | 112 grams | ¼ cup plus 3 tablespoons (104 ml) |
| milk | 242 grams | 1 cup (237 ml) |
| sugar | 88 grams | ½ cup minus 1 tablespoon |
| glucose or reduced corn syrup | 42 grams | 2 tablespoons (30 ml) |
| fine sea salt | . | a pinch |
| heavy cream | 290 grams | 1¼ cups (296 ml) |
| pure vanilla extract | . | 1 teaspoon (5 ml) |
* About 30 minutes ahead, weigh or measure the peanut butter and Hot Fudge Topping and Dipping Sauce into a medium bowl and set aside at room temperature (65° to 75°F/18° to 24°C).
* Suspend a fine-mesh strainer over the bowl.
1) In a medium saucepan, with a silicone spatula, stir together the egg yolks and milk until well blended. Stir in the sugar, glucose, and salt until the sugar has dissolved.
2) Heat the mixture on medium-low, stirring constantly, until slightly thicker than heavy cream. When a finger is run across the back of the spatula, it will leave a well-defined track. An instant-read thermometer should read 170° to 180°F/77° to 82°C.
3) Immediately pour the mixture into the strainer, scraping up the thickened mixture that has settled on the bottom of the pan. Press it through the strainer and scrape any mixture clinging to the underside into the bowl.
4) Whisk the peanut butter–fudge custard until well blended. Then whisk in the cream and vanilla. Cover and refrigerate for a minimum of 8 hours or until no warmer than 43°F/6°C. (Alternatively, cool in an ice water bath.) Set a covered storage container in the freezer.
5) Churn the peanut butter and chocolate fudge custard in a prechilled ice cream maker. Transfer the ice cream to the chilled container. Press a piece of plastic wrap on the surface of the ice cream, cover the container, and allow the ice cream to firm in the freezer for at least 4 hours before serving.
Store
Covered storage container: frozen, 3 days