Homemade Ice Cream and Waffle Cones

Hello?

Helllloooooo, is anybody out there?

 

Oh Hey.

 

I thought for sure you would have closed the door on me by now.

Thanks for hanging in there!

I had a long winter filled with 

a lovely little thing the docs call anxiety,

but now I'm BACK!

And ready to present to you....

 

Exhibit A:

Homemade ice cream with Panini grill waffle cones

 

 

We're crazy. I know.

It all started when Jake got a summer internship at Zion's Bank Corp in SL and I got an internship with USU Extension down in Farmington, so we decided to move in with the husband's parents for the summer. We wanted to have a place in Logan but didn't want to pay rent in two places and were lucky enough to find someone to live in our apartment for the next few months. Everything was going fine until Mother's day happened.

 

My M-I-L got a Kitchen-Aid ice cream maker and Jake and I got all caught up on the idea of homemade ice cream (and really, let's be honest... the idea of any kind of ice cream gets us kind of caught up) and found ourselves up to our ears in visions of fudge ripples and peanut butter patties swirled inside a peanut butter chocolate ice cream and jam-packed into a cinnamon-y vanilla infused crispy crunchy waffle cone.

Seriously... at this point, there was just no going back.

We were destined to be together.

 

Ice cream + Mulfords = true love.

 

For reals though...

does anyone else love ice cream as much as me??

I think not.

But maybe after trying this tasty treat,

you'll be rounding on my level of infatuation.

Maybe.

 

 

Chocolate Fudge Swirl Peanut Butter Ice Cream

 

Yield: 1 quart

 Adapted from: The Brown Eyed Baker

Ingredients:

For the Ice Cream:
2 cups half-and-half
¼ cup unsweetened Dutch-process cocoa powder
½ cup granulated sugar
Pinch of salt
½ cup smooth peanut butter

 

For the Fudge Ripple:
½ cup granulated sugar
1/3 cup light corn syrup
½ cup water
6 tablespoons unsweetened Dutch-process cocoa powder
½ teaspoon vanilla extract

 

For the Peanut Butter Patties:
6 tablespoons peanut butter (smooth or crunchy)
2 tablespoons confectioners' sugar

Directions:

 

1. To make the Fudge Ripple: Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges. Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using. (Fudge Ripple can be stored for up to 2 weeks, covered, in the refrigerator.)

 

2. To make the Peanut Butter Patties: Mix together the peanut butter and confectioners' sugar in a small bowl. Line a dinner plate with plastic wrap. Pinch off small pieces of the peanut butter mixture, about ½ teaspoon each, and drop them onto the dinner plate. Once you've used all of the mixture, freeze the patties. (The patties can be stored in the freezer, well wrapped, for up to 1 month.)

 

3. To make the Ice Cream: Whisk together the half-and-half, cocoa powder, granulated sugar, and salt in a large saucepan over medium heat. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from the heat and whisk in the peanut butter, stirring until thoroughly blended.

4. Chill mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's directions. Fold in the Peanut Butter Patties when it has finished churning. Just before you remove the ice cream from the machine, spoon some of the Fudge Ripple onto the bottom of the storage container. As you remove the ice cream from the machine, layer generous spoonfuls of the sauce between layers of ice cream. Avoid stirring the Fudge Ripple, as it will make the ice cream muddy.

 

 

 

 

Our Panini Grill Waffle Cones turned out more like lopsided bowls, than perfectly shaped cones, but they had delicious flavor and are totally worth a try!