I’ve been on a slight peanut butter binge lately, but this one honestly wasn’t intentional. Not only did I make peanut butter cookies for Easter, but I also recently published these Reese peanut butter brownies. I may have also purchased a giant bag of Reese peanut butter eggs at Sam’s Club on Sunday, but I won’t tell if you don’t. Zack says that my love for peanut butter eggs has turned into a full-on addiction and I don’t think he’s wrong. Thank goodness I don’t have access to them all year, but for now I have a 38+ ounce bag of Reese eggs to get rid of and I’m not sure what to do with them.
Anyways, this ice cream is a part of my second Girl Scout Cookie Collection! First we had the cupcake collection and then the ice cream collection kicked-off with this irresistible Thin Mint ice cream. This peanut butter ice cream almost has a dense gelato consistency, and the ribbons of fudge swirled in just add a delicious richness that make it a deadly combination.
The hardest part of making this ice cream was keeping everyone away from this creation long enough to get some decent photos. As you can tell, a few fingers snuck their way into my photo shoot…
If you’re getting ready to dive into the world of ice cream making, I 10/10 recommend these amazing Tovolo Sweet Treats Tubs. They’re reusable, easy to clean and more importantly, the perfect size for one batch of ice cream and an incredibly easy way to store it. It’s kept my ice cream fresh and has made frequent ice cream endeavors so much easier.
Try out this fun recipe and be sure to let me know how much you love it!
Tagalong Ice Cream
- 1 1/2 cup heavy cream
- 1 cup milk
- 1/2 cup sugar
- 2 egg yolks, room temperature
- 1/2 cup peanut butter, creamy
- 1 tsp. vanilla
- pinch of salt
- 1 pack Peanut Butter Patties
- 1 recipe of hot fudge sauce
DirectionsIn a large saucepan, whisk the heavy cream, milk, sugar and salt together over medium heat until well dissolved. Bring the mixture to a light steam.
In a small bowl, whisk the egg yolks together. Once combined, slowly temper the eggs with the milk mixture.
To temper the eggs, slowly add the steaming milk to the yolk and sugar 2 tablespoons at a time whisking continuously. It’s important that you do this slowly and continuously to ensure that the egg yolks do not ‘scramble’ themselves from the heat.
Once tempered, return the milk and egg yolk mixture to the sauce pan and heat over medium temperature (making sure not to boil). Add in the peanut butter and vanilla, stirring continuously. Cook the mixture until it is thick enough that it coats the back of a wooden spoon and leaves a clear line when running your finger through it.
Using a fine mesh strainer, pour your mixture into a bowl. Cover with plastic wrap and chill for 4 to 6 hours until completed chilled through.
Then, place your ice cream in your ice cream maker and freeze according to instructions! Once complete, fold in crushed Girl Scout Cookies and hot fudge sauce. Return to freezer until solid. Enjoy!