homemade Salted Caramel Peanut Butter Marshmallow Crunch Ice Cream!

This recipe involves making three main components: a peanut butter ice cream base, a salted caramel sauce, and a marshmallow swirl.

Yields: Approximately 1 quart (about 4 cups) Prep time: 30 minutes (plus chilling time for ice cream base) Churning time: 20-30 minutes Freeze time: 4-6 hours or overnight

Ingredients:

For the Peanut Butter Ice Cream Base:

• 2 cups (480ml) heavy cream
• 1 cup (240ml) whole milk
• ¾ cup (150g) granulated sugar
• ¼ teaspoon fine sea salt
• 5 large egg yolks
• ½ cup (128g) creamy peanut butter (good quality, natural preferred)
• 1 teaspoon vanilla extract

For the Salted Caramel Swirl:

• ½ cup (100g) granulated sugar
• 2 tablespoons water
• ¼ cup (60ml) heavy cream (warmed slightly)
• 2 tablespoons unsalted butter
• ½ teaspoon flaky sea salt (or to taste)

For the Marshmallow Swirl:

• ½ cup (128g) marshmallow fluff (store-bought or homemade)
• 2 tablespoons milk (any kind)
• ½ teaspoon vanilla extract

For the Peanut Butter Marshmallow Crunch Topping (Optional, for serving or folding in):

• ½ cup roughly chopped roasted peanuts
• ¼ cup mini marshmallows
• 2 tablespoons melted butter
• 1 tablespoon powdered sugar
• Pinch of salt

Equipment:

• Large saucepan
• Medium bowl
• Fine-mesh sieve
• Ice cream maker (chilled bowl, if applicable)
• Airtight freezer-safe container (e.g., loaf pan or plastic container)
• Small saucepan or microwave-safe bowl for caramel
• Whisk

Instructions:

Part 1: Prepare the Peanut Butter Ice Cream Base

1. Heat Cream & Milk: In a large saucepan, combine the heavy cream, whole milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is just about to simmer (you’ll see small bubbles forming around the edges). Do not boil.
2. Temper Egg Yolks: In a separate medium bowl, whisk the egg yolks until smooth.
3. Combine Mixtures: Slowly ladle about ½ cup of the hot cream mixture into the whisked egg yolks, whisking constantly to temper the yolks (this prevents them from scrambling).
4. Return to Pan: Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture.
5. Cook Custard: Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (it should reach about 170-175°F / 77-79°C on an instant-read thermometer). Do not boil, or the custard will curdle.
6. Add Peanut Butter: Remove from heat and stir in the creamy peanut butter until fully melted and incorporated.
7. Strain & Chill: Pour the custard through a fine-mesh sieve into a clean bowl to remove any potential bits of cooked egg. Stir in the vanilla extract.
8. Chill Thoroughly: Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled. This is crucial for proper churning.

Part 2: Make the Salted Caramel Swirl

1. Prepare Caramel: In a small, heavy-bottomed saucepan, combine the granulated sugar and water. Stir gently until the sugar is wet.
2. Cook Sugar: Cook over medium heat without stirring. Swirl the pan occasionally to ensure even cooking. The sugar will melt and then begin to turn amber. Watch carefully as it can burn quickly once it starts to color.
3. Add Cream & Butter: Once the caramel is a deep amber color, remove it from the heat. Carefully and slowly pour in the warmed heavy cream while whisking constantly (the mixture will bubble up vigorously). Then, add the butter and whisk until smooth.
4. Add Salt: Stir in the flaky sea salt.
5. Cool: Pour the caramel into a heatproof jar or bowl and let it cool completely to room temperature. It will thicken as it cools.

Part 3: Make the Marshmallow Swirl

1. Combine Ingredients: In a small bowl, whisk together the marshmallow fluff, milk, and vanilla extract until smooth and pourable. If it’s too thick, you can warm it very slightly in the microwave for a few seconds to loosen it, but be careful not to overheat it.

Part 4: Make the Peanut Butter Marshmallow Crunch Topping (Optional)

1. Melt Butter: In a small bowl, melt the butter.
2. Combine: Add the chopped peanuts, mini marshmallows, powdered sugar, and a pinch of salt. Stir well to combine.
3. Spread and Bake (Optional for extra crunch): For an extra crunchy topping, you can spread this mixture onto a small baking sheet lined with parchment paper and bake at 300°F (150°C) for 5-10 minutes, or until lightly golden and toasted. Let cool completely, then break into small pieces. Alternatively, you can just use it as is for a softer “crunch.”

Part 5: Churn the Ice Cream & Assemble

1. Churn Ice Cream: Once the ice cream base is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-30 minutes), until it reaches the consistency of soft-serve ice cream.
2. Layer in Container:
   • Spoon about one-third of the churned ice cream into your chilled freezer-safe container.
   • Drizzle generously with about one-third of the cooled salted caramel sauce.
   • Drizzle generously with about one-third of the marshmallow swirl.
   • If you’re incorporating the crunch into the ice cream, sprinkle some of the crunch topping.
   • Repeat the layers: ice cream, salted caramel, marshmallow, and crunch (if using), ending with a final drizzle of caramel and marshmallow on top.
3. Swirl: Gently swirl the layers with a knife or a spoon to create ribbons of caramel and marshmallow throughout the ice cream. Do not overmix, or the swirls will disappear.
4. Freeze: Cover the container tightly with plastic wrap or a lid. Freeze for at least 4-6 hours, or preferably overnight, until the ice cream is firm.

Serving Suggestions:

• Scoop into bowls or cones.
• Drizzle with extra salted caramel sauce.
• Top with more of the Peanut Butter Marshmallow Crunch (highly recommended!).
• Add a dollop of whipped cream.

Enjoy your decadent homemade Salted Caramel Peanut Butter Marshmallow Crunch Ice Cream!