This recipe makes the best ice cream – chocolate ice cream with a peanut butter swirl. It is incredibly smooth and creamy, but it’s a quick and easy method.
Table of contents
INGREDIENTS FOR THE BEST CHOCOLATE PEANUT BUTTER ICE CREAM
We started with the best ingredients, and that made a big difference. Brands vary in quality, so we have listed what we used.
Some of the ingredients also affect the texture. They keep the ice crystals small so the ice cream stays creamy. In this recipe, the creme fraiche, eggs, corn syrup and alcohol are the keys to keeping the ice crystals small.
Creme fraiche is a cultured product, like sour cream, but with a much milder taste. The culture in it prevents ice crystals from forming once the ice cream has been churned and is hardening. We make creme fraiche in an Instant Pot from Horizon cream, which makes this an eco-friendly swap as well, since Horizon is taking action on climate change.
Eggs increase the fat and protein in the mixture. Heating the mixture will denature the protein in the eggs and prohibit ice growth as well as cook the eggs. The eggs are raw, but are cooked when the cream is slowly added. It is important to bring the mixture to a safe temperature (160 degrees F., according to the USDA). This method will do that without having to go through the added steps of make a custard and risking over cooking the eggs. French ice cream is made with a custard, which requires cooking and tempering, so this method is much easier.
Corn syrup lowers the freezing point of water, making the ice crystals smaller and the ice cream smoother. Corn syrup is NOT the same as high-fructose corn syrup.
Alcohol lowers the freezing point, making the ice crystals small. It also keeps ice crystals from forming as the ice cream hardens. Too much, however, and the ice cream won’t freeze. Use one tablespoon of an 80 proof alcohol.
THE SMOOTHEST HOMEMADE ICE CREAM
There is more to ice cream than just freezing quality ingredients. The key is making it smooth and creamy, and there is a lot of science to making it smooth. Ice cream stays smooth while it is being churned, but then it is put in the freezer in order to harden and that’s when ice crystals form, ruining the smoothness.
THE WHYNTER ICE CREAM MAKER
Making ice cream requires a method and ingredients that prevent large ice crystals from forming. This is accomplished with an ice cream maker that keeps the mixture moving and freezes it quickly, and using certain ingredients that keep the ice crystals small.
The Whynter ice cream maker does an incredible job of churning the ice cream and freezing it quickly. No messing with ice and rock salt or freezing the inner container.
TIPS: It also helps if everything is cold. Make the mixture the day before and thoroughly chill it, which also improves the flavor. Let the ice cream maker run for five minutes before putting the mixture in. Freeze a glass container to store the ice cream. And work quickly when the ice cream has finished churning.
No Affiliates Statement
We call this our “no affiliates” statement because we accept no advertising, have no affiliates and accept no payment. We are not paid to mention brands – we just love buying the best, sharing that information and saving the planet at the same time. The effort put into writing and photographing the blog is solely based on our dedication to the cause.
- 450 grams Horizon cream
- 85 grams corn syrup
- 100 grams eggs one egg and one egg yolk
- 70 grams Wholesome organic sugar
- ⅛ teaspoon Diamond Crystal kosher salt
- 50 grams Creme fraiche homemade from Horizon cream
- 1 Tablespoon Vodka
- 2 Tablespoons Valrhona cocoa powder
- 2 Tablespoons peanut butter
- 1 teaspoon corn syrup
MEASURE THE INGREDIENTS
- Use a scale to measure the ingredients – zeroing the scale between measurements. Into a small saucepan, measure the cream and corn syrup. Into the mixing bowl of the stand mixer, measure the egg, egg yolk, sugar and salt. Into a small bowl, measure the creme fraiche, vodka and cocoa. Into another small bowl, measure the peanut butter and teaspoon corn syrup.
MIX THE INGREDIENTS
- In the stand mixer with the whisk attachment, whisk together the egg, egg yolk, sugar and salt for at least 2 minutes, first on low speed, then on high.
- While the stand mixer is whisking the eggs and sugar, put the saucepan on the stove and bring the cream and corn syrup to a simmer, and simmer for 2 minutes, stirring to combine.
- Switch the mixer to low speed and very slowly add the cream and corn syrup mixture.
- Continue whisking on low and add the creme fraiche, vodka and cocoa.
- Mix the peanut butter and corn syrup together and save for later.
- Refrigerate the cream mixture overnight, or you can use an ice bath to bring it down to 45° F, if you are in a hurry.
FREEZE THE MIXTURE
- Pre-chill the ice cream maker by letting it run for 5 minutes before adding the mixture.
- Pour the mixture into the ice cream maker and freeze according to the directions.
- When the ice cream maker is finished, quickly transfer the ice cream into the glass container that has been in the freezer. Spread the peanut butter mixture in a ribbon in the ice cream and fold the ice cream over it, so there will be peanut butter in every serving. Cover the ice cream and put the container back in the freezer overnight to harden.
- Store in the freezer for up to a week.