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Peanut Butter Chocolate Ripple Ice Cream

Source of Recipe


Bon Appétit



List of Ingredients



• 1-2/3 cups whole milk
  
• 1 cup creamy peanut butter
  
• ½ cup plus 3 Tbsp sugar
  
• 2 tsp vanilla
  
• 3 Tbsp water
  
• 1½ ounces fine-quality bittersweet chocolate (not unsweetened), chopped
  






Instructions



1. In a saucepan, simmer milk, peanut butter and ½ cup sugar over moderate heat, stirring until smooth, about 1 minute. Stir in vanilla and cool mixture to room temperature. Freeze mixture in an ice-cream maker according to manufacturer's directions.
   
   
2. While ice cream is freezing, in a small saucepan simmer water and remaining 3 tablespoons sugar, stirring, until sugar dissolves. Add chocolate, stirring until smooth, and cool sauce to room temperature.
   
   
3. Spread one-fourth ice cream in a 2-quart container and top with one-third sauce. Layer remaining ice cream and sauce in same manner, and with spatula, swirl sauce and ice cream together. Freeze ice cream, covered with plastic wrap, until hard.
   
   Makes about 1 quart.