1. For Ice Cream: Heat milk and cream until simmering. Whisk together eggs, yolks and sugar. Whisk in 1 ladle of hot cream at a time to temper eggs, then pour back into remaining cream. Cook until mixture coats the back of a spoon. Strain into a container in an ice bath and chill for at least 2 hours.
2. For Ripple: Combine all ingredients in a pot over medium heat until fully combined. Transfer to a container and chill completely.
3. Assembly: Process ice cream in ice cream maker until solid. Fold in peanut butter caramel and transfer to a sealed container to freeze.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2724g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3757 (62%)|
|Amt Per Serving||% DV|
|Total Fat 417.4g||557 %|
|Saturated Fat 193.2g||966 %|
|Monounsaturated Fat 144g|
|Polyunsanturated Fat 43g|
|Cholesterol 6764.3mg||2081 %|
|Sodium 2392.8mg||83 %|
|Potassium 3209.6mg||84 %|
|Total Carbohydrate 392.1g||115 %|
|Dietary Fiber 7.9g||32 %|
|Sugars, other 384.2g|
|Protein 215g||307 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 6080
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