Ingredients

The following ingredients have 5 Servings
  • 3/4 cup whole milk
  • 1 1/2 cups heavy cream (divided)
  • 3/4 cup granulated sugar
  • 1/4 tsp salt
  • 1 egg + 3 egg yolks
  • 1 tsp vanilla bean paste *
  • 3/4 cup chocolate covered peanuts **
  • 1/3 cup hot fudge sauce ***
  • 2 waffle cones (crushed and frozen (optional))

Instruction

  • In a medium saucepan set over medium heat, combine the whole milk, ½ cup of heavy cream, granulated sugar and salt. Heat until warm.
  • In a small mixing bowl whisk together the eggs, slowly pour the warm mixture into the eggs, whisking constantly. Go really slow so you don't scramble them! Gradually pour the mixture back into the saucepan. Constantly whisk over medium heat until the mixture thickens and reaches a temperature of 165 degrees. Pour the mixture through a mesh sieve set over a medium size mixing bowl. Stir in the remaining cream and the vanilla bean paste. I generally set my bowl over an ice bath to cool the base down as quickly as possible. Cover and refrigerate for at least 2 hours, preferably over night.
  • Remove from the refrigerator and pour into an ice cream machine or attachment bowl. Freeze according to the manufacturer's instructions (about 20-25 minutes if you're using a KitchenAid bowl). When the ice cream is firm, coarsely chop the peanuts and fold in. Place in a freezer-safe container, then swirl in the fudge and frozen cone pieces. Freeze for 3-4 hours before serving.