Vanilla Ice Cream With Melted Peanut Butter Recipes

Steps:

• Heat oven to 350 degrees. Add pretzels, 1/4 cup peanuts and brown sugar to the bowl of a food processor fitted with a steel blade. Pulse until the mixture resembles very coarse sand with a few larger pieces remaining. Pulse in the butter until well combined.
• Press about 3/4 cup of the mixture into the bottom of a 9-inch springform pan. Spread the remaining mixture in an even layer on a rimmed baking sheet. Bake crust and crumbs until light golden and fragrant, about 4 to 5 minutes. The crust may take a bit longer to brown (another 2 to 3 minutes). Set pans on a rack to cool completely.
• When the crust and crumbs are cool, transfer 1 quart of the ice cream to a large bowl and use a wooden spoon to break it into a few pieces. Let the ice cream sit at room temperature until slightly softened, about 10 minutes. Drizzle half the peanut butter over the top and gently fold it into the ice cream, so some ribbons of peanut butter remain.
• Scoop the ice cream mixture onto the cooled crust and use an offset spatula to gently spread it to the edges of the pan, being careful not to pull the crust away from the bottom of the pan. Drizzle the top of the ice cream with 1 tablespoon of honey and use the tip of a knife or wooden skewer to swirl it as best you can into the surface of the ice cream. Sprinkle about 1/2 cup of the peanut-pretzel crumbs from the baking sheet over the top and gently press them into the ice cream. Cover the pan with plastic wrap and place the cake in the freezer.
• After about an hour, soften the second quart of ice cream, and mix the remaining half of the peanut butter into it, and spread as before. Drizzle the remaining honey over the top and swirl it into the surface of the ice cream. Cover the pan with plastic wrap and return it to the freezer to chill the cake for at least 4 hours before serving, and up to overnight.
• Just before serving, whip the cream to soft peaks, and stir the remaining whole peanuts into the remaining peanut-pretzel crumbs.
• To unmold the cake, run a thin knife or offset spatula under hot water to warm it, and slide it around the edges of the cake. Remove the outer ring of the springform pan, dollop the top of the cake with whipped cream, lightly spread it to the edge, and sprinkle the remaining peanut-pretzel mixture around the top edge. Slice and serve.

Steps:

• In a large heavy saucepan, combine cream, milk, sugar and salt. Split vanilla bean in half lengthwise. With a sharp knife, scrape seeds into pan; add bean. Heat cream mixture over medium heat until bubbles form around sides of pan, stirring to dissolve sugar. , In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl. , Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes; discard vanilla bean. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight., Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.

Steps:

• Heat the cream and corn syrup: Cook the cream, corn syrup, and salt in a small pot over medium-high heat until the cream begins to simmer, stirring to dissolve the corn syrup. Remove the cream from the heat and set aside in a warm place. Place the butter near the stove.
• Caramelize the sugar: Place the sugar and water in a small heavy-bottomed saucepan, and stir gently. Place the pot over medium-high heat, and use a moist pastry brush dipped in clean water to wash down stray sugar crystals so they dissolve in the boiling sugar. Continue cooking, washing down any crystals, until the sugar reaches a medium amber. Dip a piece of white paper in the caramel to test the color.
• Mix the cream into the caramel: When you have reached caramel color, immediately remove the pot from heat, and stir in the butter to stop the cooking. Add the warm cream bit by bit, being careful as it will sputter. Add the vanilla and stir. If there are any lumps of unmelted caramel, continue cooking the sauce at a low simmer until smooth and even.
• Prepare the caramel sauce as an add-in: Strain the caramel sauce through a fine-mesh sieve, then transfer the warm caramel to a container and let it cool in the refrigerator. Once cool, cover tightly. This will keep for 2 weeks in the refrigerator. To add the caramel to ice cream, stir it vigorously until it is fluid enough to drizzle into freshly churned ice cream.
• Melt the peanut butter, chocolate, and oil: Place the peanut butter, milk chocolate, and coconut oil in a large mixing bowl. Find a pot with a mouth a few inches smaller than the bowl, fill it with 2 inches of water, and bring it to a boil over medium-high heat. Reduce the heat to a simmer, then set the mixing bowl on top. Melt the peanut butter mixture, stirring occasionally, until evenly mixed.
• Mix in the solids: Set the mixing bowl on a towel to wipe away any moisture from the bottom. Stir in the fuilletine, cacao nibs, and salt.
• Chill the mixture: Line a sheet pan with parchment paper, and scatter the peanut butter mixture in an even layer. Place in the refrigerator for 10 to 15 minutes, until it is semi-firm. Break up the mixture into individual bites by tossing it with your hands.
• Freeze and store: Transfer the pan to the freezer for 1 hour, or up to 24 hours. When the crumbled Nutterbuddy Crunch is completely frozen, loosely pack it into an airtight container to keep for up to 3 months in the freezer.
• Prepare an ice bath: Fill a large bowl two-thirds of the way with very icy ice water and place it in the refrigerator.
• If using commercial stabilizer, mix with sugar before proceeding. Boil the dairy and sugars: Put the cream, milk, corn syrup, and sugar in a medium heavy-bottomed saucepan, and place it over medium-high heat. Cook, whisking occasionally to discourage the milk from scorching, until the mixture comes to a full rolling boil, then remove the pot from heat.
• Infuse the vanilla: Cut the vanilla bean in half lengthwise and use the tip of a paring knife to scrape the seeds from the pod. Stir both the vanilla seeds and the pod into the hot dairy, and allow the vanilla bean to infuse for 30 minutes. (If using vanilla extract, wait to add it to the cooled ice cream base or the flavor will disappear during cooking.)
• Remove the vanilla and reheat: Remove and discard the empty vanilla pod. Reheat the dairy over medium-high heat. If using cornstarch and milk as texture agent, whisk into vanilla flavored dairy just as the mixture is beginning to come to a boil. Cook 1 minute more, until the liquid comes to a full rolling boil, then remove from the heat.
• Temper the yolks and cook the custard: In a medium bowl, whisk the yolks. Add ½ cup of the hot dairy mixture to the yolks while whisking so the hot milk doesn't scramble the yolks. Pour the tempered yolks back into the pot of hot milk while whisking. Place the pot over medium-low heat and cook, stirring and scraping the bottom of the pot constantly with a rubber spatula to avoid curdling.
• Chill: When you notice the custard thickening, or the temperature reaches 180°F on a kitchen thermometer, immediately pour the custard into a shallow metal or glass bowl. If using tapioca starch and milk as your texture agent, whisk into custard base. Nest the hot bowl into the ice bath, stirring occasionally until it cools down. If using guar or xanthan gum as your texture agent, add to custard base and whirl in a blender until smooth.
• Strain: When the custard is cool to the touch (50°F or below), strain it through a fine-mesh sieve to remove any bits of egg yolk. (This step is optional, but will help ensure the smoothest ice cream possible.)
• Cure: Transfer the cooled base to the refrigerator to cure for 4 hours, or preferably overnight. (This step is also optional, but the texture will be much improved with it.)
• Churn: Place the base into the bowl of an ice cream maker and churn according to the manufacturer's instructions. The ice cream is ready when it thickens into the texture of soft-serve ice cream and holds its shape, typically 20 to 30 minutes.
• Chill the container: Place a storage container in the freezer; you'll want it very cold before you fill it.
• Layer the ice cream with the add-ins: Remove the container from the freezer, drizzle a couple spoonfuls of the ribbon over the bottom. Spread one-third of the just-churned ice cream in the container. Drizzle one-third of the ribbon over the ice cream. Repeat this layering two more times. Plunge a spatula through the layers four or five times to distribute the ribbon. (If mixing in multiple ribbons, simply add both or all of the ribbons at the same time, with the same method described above.)
• Freeze: Press a piece of plastic wrap directly on the surface of the ice cream, cover the container with a lid, and place it in your freezer for 4 to 12 hours, until completely firm.

Steps:

• In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
• Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
• Strain through a fine-mesh sieve into a bowl. Whisk in peanut butter and vanilla extract. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
• Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

Steps:

• In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended.
• Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
• Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.