PEANUT BUTTER CUP ICE CREAM #desserts #butter #peanut #recipes #icecream

In the event that you've at any point strolled into a solidified yogurt place, taken one gander at the switch for nutty spread yogurt, wrinkled your nose, and thought, "WHO is the one individual on the planet who is purchasing that nutty spread yogurt?" well… it's me. Howdy. Howdy. Sorry 'session it.

My companions are continually ridiculing my extraordinary love for nutty spread solidified yogurt, however I am not embarrassed. I dismiss their tormenting. Nutty spread yogurt is heavenly, and I'm not discussing that miserable faker, chocolate peanut spread yogurt, with its watered-down chocolate flavor. I mean the unadulterated stuff, with a solid, strong nutty spread taste. Topped with squashed Oreos and cleaved nutty spread cups, it's my concept of paradise in a froyo cup.

I don't know why it's taken me such a long time to make my own nutty spread dessert, yet I at last got around to it this previous week, and hoooo kid. This is a perilous formula for a peanutphile to have. The nutty spread frozen yogurt is rich and smooth, and pressed with scaled down nutty spread cups. I additionally included thick whirls of nutty spread sauce and fudge sauce in the dessert, so every chomp is a blend of various surfaces and flavors.

Also try our recipe : Lemon Blueberry Cake #desserts #cakes #easy #healthy #blueberry

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.

Source : bit.ly/2Zie1iH