Best Chocolate Cups With Ice Cream And Peanuts Recipes

PEANUT BUTTER CUP ICE CREAM

Peanut Butter Cup Ice Cream image

Rich, creamy, peanut butter ice cream loaded with chocolate peanut butter cups!

Provided by LoveTo Bake

Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes

Time 3h20m

Yield 8

Number Of Ingredients 8

Ingredients

¼ cup sugar
3 eggs
1 cup whole milk
¾ cup peanut butter
¾ cup sweetened condensed milk
½ cup half-and-half cream
2 teaspoons vanilla extract
12 miniature peanut butter cups, chopped

Steps:

In a medium bowl, beat the sugar and eggs with an electric mixer until thick, about 3 minutes. Set aside. Pour milk into a small saucepan, and bring to a simmer over low heat. Gradually drizzle the hot milk into the eggs while whisking vigorously. Then pour the whole mixture into the saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. Do not boil.
Remove from heat, and whisk in peanut butter. Allow to cool slightly, then whisk in the sweetened condensed milk, half-and-half and vanilla. Cover and refrigerate until chilled.
Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Fold in peanut butter cups when mixture is still soft, then transfer to a container, and freeze until solid.

Nutrition Facts : Calories 386.6 calories, Carbohydrate 35.4 g, Cholesterol 88.9 mg, Fat 22.9 g, Fiber 1.9 g, Protein 13.3 g, SaturatedFat 7.6 g, Sodium 228.9 mg, Sugar 31.3 g

CHOCOLATE CUPS WITH ICE CREAM AND PEANUTS

Chocolate Cups with Ice Cream and Peanuts image

Categories Chocolate Dessert Freeze/Chill Peanut Gourmet Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher

Yield Makes 12 frozen petits fours

Number Of Ingredients 6

Ingredients

Vegetable oil cooking spray
4 oz fine-quality bittersweet chocolate (not unsweetened), chopped
1 pt superpremium ice cream, slightly softened
1/4 cup chopped cocktail peanuts
Special Equipment
a mini-muffin pan with 12 (1/8-cup) cups; 12 paper-lined foil mini-muffin liners* (1 1/4 inches across bottom and 1 inch high); a small watercolor paintbrush

Steps:

Line muffin cups and lightly spray liners with cooking spray.
Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth. Spoon a scant teaspoon chocolate into each cup and use paintbrush to coat bottoms and sides evenly. Freeze cups until chocolate is firm, about 5 minutes, then repaint any thin spots, especially around top edges, with some of remaining chocolate and refreeze until firm, about 5 minutes.
Spoon remaining melted chocolate into a small sealable plastic bag, pressing out excess air. Twist bag firmly just above chocolate and set aside.
Working in 3 batches, scoop about 1 1/2 tablespoons ice cream into each cup and gently press into cups with a small offset spatula or back of a spoon to fill cups evenly. (You will have some ice cream left over.) Refreeze cups to firm ice cream, at least 5 minutes. Sprinkle cups with peanuts, then snip off a minuscule portion of 1 bottom corner of plastic bag with scissors to form a very small opening and decoratively pipe remaining chocolate over peanuts. Freeze desserts until chocolate and ice cream harden, at least 30 minutes. Remove petits fours from freezer 1 at a time and carefully peel off liners, then refreeze on a tray until hardened, about 30 minutes more.
*Available at New York Cake & Baking Distributor (800-942-2539).