Recipe by Roxanne J.R.
I found this recipe on Domestic Pursuits but I changed it up to my liking. This recipe is absolutely delicious! The fudge ripple recipe is from the Perfect Scoop.
- 1 egg
- 2⁄3 cup sweetened condensed milk
- 3 tablespoons white sugar
- 3 tablespoons brown sugar, not packed
- 1 cup heavy whipping cream
- 1 1⁄2 cups half-and-half
- 1⁄2 cup milk
- 1⁄8 teaspoon salt
- 1 1⁄2 tablespoons vanilla extract
- 20 miniature peanut butter cups (chopped)
- 4 ounces semisweet chocolate (chopped)
- 1 -2 cup fudge, ripple (see recipe below)
fudge ripple sauce
- 1⁄2 cup sugar
- 1⁄3 cup light corn syrup
- 1⁄2 cup water
- 6 tablespoons unsweetened dutch cocoa
- 1⁄2 teaspoon vanilla extract
Directions See How It's Made
- Pour half and half into small saucepan and heat, stirring occasionally, until steam rises. Remove from heat.
- In a separate bowl, use a whisk or electric mixer to beat egg sweetened condensed milk and sugar together.
- Beat in 1/2 cup of hot half and half and then stir this mixture into the saucepan with the remaining half and half.
- Cook over medium-low heat, stirring almost constantly. Continue until the mixture reached 170-180 degrees or is slightly thickened.
- Do not bring the mixture to a boil.
- Pour the mixture into a separate bowl and stir in the cream, milk, vanilla extract and salt.
- Chill the mixture for several hours (overnight is even better).
- You can speed up the process by placing the bowl containing the mixture in a large bowl filled with ice and water.
- Freeze in ice cream maker according to manufacturer's directions.
- Once the ice cream is done, gently fold in the Reese's Peanut Butter cup and chocolate chunks using a rubber spatula.
- Transfer the ice cream to a storage container, alternating layers of ice cream with general drizzles of fudge ripple. Do not mix the ice cream and the ripple, as it will become muddied.
- Allow ice cream to cure in freezer and attain desired hardness.
- RECIPE FOR FUDGE RIPPLE BELOW.
- Combine sugar, corn syrup, water and cocoa powder in a medium sauce pan and whisk until well-combined.
- Heat over medium heat. Whisk constantly until it comes to a low boil.
- Continue to cook for one minute, whisking constantly.
- Remove from heat and stir in vanilla.
- Chill thoroughly in refrigerator before using.
- Fudge ripple, if covered and refrigerated, can be stored for up to 2 weeks.
- FUDGE RIPPLE RECIPE.