Possibly 14 days back I strongly declared that I like—nay, require—egg yolks in my frozen yogurt, and that just custard-based creams will accomplish for this princess. All things considered, I'm a lying liar who lies, since I attempted nutty spread frozen yogurt with a custard base, and it was an excessive amount of. Excessively thick, excessively velvety, too gloopy in the mouth. The additional fat from the yolks, joined with the majority of the fat in the nutty spread, really covered the flavor of the peanuts and gave it this extremely rich surface that sort of covered the mouth. Have you seen recordings of pooches eating nutty spread, where they smack their lips together again and again? That was me, eating my first preliminary cluster of dessert. That is to say, it wasn't terrible (sugar+cream+peanut margarine won't ever be awful) yet it wasn't my fantasy frozen yogurt, either.
So I denounced all that I said about custards and yolks, and made a straightforward frozen yogurt base with milk, cream, sugar, and nutty spread. You should simply warm everything together in a container, whisking periodically, until everything dissolves easily. No hardening yolks, no thermometer required. This strategy makes a dessert that is as yet rich and velvety, however that has a solid, clean nutty spread flavor.
This is cream is flawless all alone, however I won't protest in the event that you need to top it with somewhat more fudge sauce and some hacked up nutty spread mugs, either. Also, I've heard bits of gossip that it's extraordinary over brownies and chocolate cake, as well.
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INGREDIENTS
- 16 oz heavy cream 2 cups
- 8 oz milk 1 cup
- 9.5 oz creamy peanut butter 1 cup
- 3.75 oz brown sugar 1/2 cup, lightly packed
- 3.5 oz granulated sugar 1/2 cup
- 1 tsp vanilla extract
- 6 oz miniature peanut butter cups 1 cup
- 1/3 cup fudge sauce optional
- 1/3 cup peanut butter sauce optional
INSTRUCTIONS
- Combine the cream, milk, peanut butter and both sugars in a medium saucepan. Place the pan over medium heat and warm the mixture, whisking frequently, until the sugars dissolve and the peanut butter melts into the cream. It doesn't need to come to a boil—as soon as the mixture is smooth and homogenous, you can remove it from the heat. Whisk in the vanilla extract.
- Pour it into a bowl or plastic container, and place it in the refrigerator until chilled. If you want to speed this process up, place the bowl over an ice bath and whisk it as it cools down.
- Once the peanut butter mixture is chilled, pour it into your ice cream maker and churn according to manufacturer's directions, until it is the consistency of soft-serve ice cream. Stir in the miniature peanut butter cups by hand.
- If you want to add a fudge and/or peanut butter swirl, spread about a third of the peanut butter ice cream in the bottom of a 9x5-inch loaf pan. Drizzle the peanut butter sauce over the ice cream, then top it with half the remaining ice cream. Drizzle the fudge sauce over this, and finish by covering it with the rest of the ice cream. (If you're omitting the swirls, simply spread all of the ice cream into the loaf pan.) Press a layer of cling wrap on top, and freeze the pan until the ice cream is firm, about 2 hours.
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