Homemade vanilla ice cream dotted with salty peanuts with ribbons of fudge
If you’ve never made real ice cream (as in, a base that calls for eggs), you’re in for a treat. My vanilla base is without a doubt the creamiest, dreamiest ice cream. A friend of mine called it “luxury ice cream” because of its rich taste. You basically just beat egg yolks with sugar, heat a cream mixture, combine the two, then heat the mixture up and cool it back down. I can’t believe I wasted so many years of my life not wanting to “bother” with a base that called for eggs. (Pro tip: save the egg whites for omelets!)
This might look like a lot of steps but don’t be intimidated. Homemade ice cream only takes about ten minutes of active prep, but does take some planning as it needs plenty of time to chill. I made the base while my coffee was brewing in the morning and I made the fudge ripple (which takes only about five minutes and uses one tiny saucepan) around lunchtime. I let both chill in the fridge all day, then churned the ice cream and layered it around dinner time. A few hours in the freezer to firm up and I was eating ice cream for dessert that night.
Because of the salty peanuts, this ice cream is particularly delicious in a sweet waffle cone. Yum!
Peanut Fudge Ripple Ice Cream
Homemade vanilla ice cream base, recipe follows
Fudge Ripple, recipe follows
About 1 cup of peanuts
- Make vanilla ice cream base. Chill in the fridge for six hours or overnight.
- Make the fudge ripple. Chill in the fridge until thoroughly chilled, at least a couple of hours.
- Churn vanilla base in an ice cream maker according to manufacturer instructions. (Mine takes 20-30 minutes.)
- Drizzle a little bit of the fudge ripple in the bottom of whatever storage container you’re using for your ice cream. Sprinkle with peanuts. Add a thin layer of ice cream. Do not spread it out or mix it in any way or you’ll lose the ribbon effect of the fudge ripple. Repeat layering fudge ripple, peanuts, and ice cream until you’ve used up all of the ice cream. Freeze about four hours. Set container on the counter for 5-10 minutes to soften, then serve and enjoy!
Homemade Vanilla Ice Cream
8 egg yolks
1 1/3 cups granulated sugar
1/4 tsp salt
3 1/4 cups heavy cream
3/4 cup milk
2 Tbsp vanilla extract
- In a stand mixer, beat egg yolks, sugar, and salt with the paddle attachment on a medium speed for 4-5 minutes, until pale and fluffy.
- Meanwhile, heat cream and milk in a large sauce pan over low heat until candy thermometer reaches 155-165 degrees.
- Turn the mixer to low and slowly pour in the heated cream. Mix for a few minutes until combined.
- Pour the mixture back into the sauce pan and cook over medium-low heat until candy thermometer again reaches 155-165 degrees. Remove from heat and stir in vanilla. Strain through a sieve set over a medium bowl. Set bowl inside a larger bowl with ice water to cool mixture in an ice bath, stirring every few minutes. After 15-20 minutes, place mixture covered in the fridge until completely chilled.
1/4 cup granulated sugar
5 Tbsp light corn syrup
1/4 cup water
3 Tbsp unsweetened cocoa powder
- Whisk together the sugar, corn syrup, water, and cocoa powder in a small saucepan. Cook over medium heat, whisking constantly until the mixture starts to bubble around the edges.
- Bring to a low boil and let boil for for one minute, still whisking constantly. Remove from the heat and let cool. Chill well before using. Fudge Ripple will last up to two weeks in the fridge.
This episode was featured in the Kabobs and Croquet episode of The Rose Table:
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The cold never bothered me anyway,