Chocolate Peanut Butter Ice Cream | Easy Ice Cream Recipe (2024)

FAQs

What ice cream has chocolate and peanut butter in it? ›

Turkey Hill Dairy | Chocolate Peanut Butter Cup.

Step 1In a small resealable plastic bag, combine half-and-half, sugar, and vanilla. Push out excess air and seal. Step 2Into a large resealable plastic bag, combine ice and salt. Place small bag inside the bigger bag and shake vigorously, 7 to 10 minutes, until ice cream has hardened.

Combine sweetened condensed milk, evaporated milk, whole milk, peanut butter, sugar, and vanilla extract in an ice cream maker. Stir until sugar dissolves. Freeze according to manufacturer's directions until it reaches soft-serve consistency, adding peanut butter cups halfway through freezing cycle.

Ingredients. Cream, Nonfat Milk, Peanut Butter Ribbon (Peanuts, Cottonseed and/or Peanut Oil, High Fructose Corn Syrup, Salt), Sugar, Corn Syrup, Chocolate Liquor and Cocoa Processed with Alkali, Whey, Stabilizer/Emulsifier Blend (Cellulose Gum, Mono and Diglycerides, Guar Gum, Carrageenan, Polysorbate 80).

An evolving partnership

For more than 20 years, Hershey has partnered with Unilever to make Reese's ice cream. In fact, we believe that Unilever and The Hershey Company go together like chocolate and peanut butter: they're the ice cream experts, we're the candy experts, and that's a winning combination.

Ice cream at this time was made using the “ pot freezer” method,which involved placing a bowl of cream in a bucket of ice and salt (note: not mixing the ice and salt with cream as many believe).

Eggs leverage the fat already present in the ice cream base (the butterfat in cream and milk) and make it work even further for a creamier texture. But wait, there's more! Egg yolks also improve the stability of an ice cream, reducing its tendency to melt before you can get it from freezer to cone to mouth.

Egg Yolks: The most traditional thickening agent, egg yolks contain natural proteins and fats that contribute to a rich and luxurious texture in custard-based ice creams. Cornstarch: Often used in non-custard ice creams, cornstarch mixed with milk helps thicken the base and create a smooth mouthfeel.

What sugar is best for ice cream? ›

Most home ice cream recipes call for simple table sugar, which is chemically known as sucrose. But in pro kitchens you have more options. Liquid sugars like invert sugar, corn syrup, honey, and glucose syrup all add body, creaminess, and stability to ice cream, and a little goes a long way.

In a small plastic bag, add ½ cup heavy cream, ½ cup milk, 2 tablespoons fine sugar and ½ teaspoon vanilla extract. In another larger bag, add 2 to 3 cups ice and ¼ cup salt, then place the smaller bag inside and seal it. Shake the big bag for about 6 to 8 minutes, and presto! Instant ice cream.

Sugar, corn syrup or honey, as well as gelatin and commercial stabilizers, can all keep your ice cream at a softer consistency. Ice cream also stays softer when you store it in a shallow container, rather than a deep tub, and cover the surface of the ice cream with plastic wrap to keep ice crystals from forming.

Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit, such as strawberries or peaches. Food colouring is sometimes added in addition to stabilizers.