I recently tried Ben and Jerry's "Chubby Hubby" ice cream for the first time. Before meeting Geoff, I never really ate a lot of ice cream, but he is the one who first turned me on to Dublin Mudslide (the best ice cream in the entire world) and it was pretty much downhill (and up pant sizes) from there.
While enjoying several servings of this ice cream last week, I emailed Kim and told her how delicious it was, forgetting that she (hold onto your hats) does not like chocolate.
So the chocolate-covered, peanut-butter filled pretzels and the fudge swirl pretty much make Chubby Hubby "inedible" for her. She did tell me that the idea of the vanilla malt ice cream with peanut butter swirl and peanut butter filled pretzels sounded good.
And that made me think "I bet I could make that". And I did.
The recipe is a combo of a few I found on the internet, but the peanut butter swirl I found on this site (you have to scroll down to get to the swirl recipe). The peanut butter swirl didn't sink in my ice cream, but I think it all depends on how good your ice cream maker is (ours is a Cuisinart and the ice cream was definitely "firm" enough to swirl in the swirl without sinking to the bottom.
And, I'm sorry Kim, I had to add the peanut-butter filled AND chocolate-covered pretzels from Trader Joe's. I didn't think regular pretzels would stay crunchy without the protective layer of chocolate.
This is, I'm serious, the best ice cream I've ever made.
Vanilla Malt Ice Cream Recipe
2 cups half and half
1/2 cup sugar, divided
pinch of salt
4 egg yolks
1 cup heavy cream
2/3 c. Malted milk powder
2 tsp. vanilla
Whisk yolks and 1/4 cup sugar until ribbon-like in a medium bowl (preferably one that'll fit over a larger bowl filled with ice water).
Heat half and half and 1/4 cup sugar (plus an extra tablespoon -- that's what I did) and the salt over medium heat until barely boiling, stirring constantly.
Add the half and half mixture to the egg yolk mixture, slowly so as not to curdle the eggs, and return everything to the pan, adding the malted milk powder. Bring the mixture to a boil over medium-low heat and cook for about 10 minutes or so or until the mixture coats the back of a wooden spoon (you're going to have to stir it the entire time and probably will be using a wooden spoon, so at some point, take the spoon out, run your finger down the back and if the track stays 'clear', the mixture is done).
Turn off the heat, and add the heavy cream to cool the mix and then strain into the medium bowl.
Put the bowl over a larger bowl filled with ice water and stir in order to speed up the cooling process, add the vanilla, and then chill in the refrigerator overnight to make the following day.
Put the custard into the ice cream maker and start. Meanwhile, make the peanut butter swirl and feel free to eat half the recipe because (a) it's delicious and (b) you only need half.
Peanut Butter Swirl Recipe
1 cup creamy peanut butter
1 14 oz. can sweetened condensed milk
2-3 T. half and half, to thin the mix
When the ice cream starts to look done, take it out and add the peanut butter swirl, swirling around with a spatula (I used the ol' "fold" technique like making a mousse -- worked out well) and then add a cup of the chocolate-covered, peanut-butter filled pretzels.
Put back in freezer to firm up some more and DEVOUR in a few hours.
Yes, this recipe takes time. But I am telling you -- it's the best ice cream ever. The peanut butter swirl stays soft and the ice cream is just the right texture -- creamy as all get-out, but not too hard to scoop out of the tupperware directly from the freezer.
And by "scoop", I of course mean "eat with a fork". I know, we eat ice cream with a fork around here -- but ONLY if it's directly from the container.