Hello Stranger | Login | Create Account
Mar 25, 2018
Intelligent Content For The Food Fascinated
Email | Text-size: A | A | A

Bi-Rite Creamery’s Peanut Butter Fudge Swirl Ice Cream

July 31st 02:07pm, 2012

Bi-Rite Creamery sold more than half a million scoops of ice cream last year. On any given Saturday, it sells about 1,500 cones, and there is constantly a line out the door of the 700-square-foot San Francisco ice cream shop. Clearly, founders Anne Walker and Kris Hoogerhyde are doing something right. Maybe it’s that they use local (when possible), seasonal, fresh ingredients in their ice cream, which is then made by hand in small batches. For example, you can only get the Balsamic Strawberry ice cream in the spring and summer, when local strawberries offer their most intense flavor. Walker and Hoogerhyde’s new book, Sweet Cream and Sugar Cones: 90 recipes for making your own ice cream and frozen treats from Bi-Rite Creamery, includes all of their recipes so you can experience this über popular ice cream at home.

It was difficult to choose a flavor, but Reese’s Peanut Butter Cups are a favorite at my house, and Bi-Rite’s Peanut Butter Fudge Swirl Ice Cream sounded like a winner. I was able to follow the recipe with ease and the result was magnificent: a dense ice cream that’s velvety smooth (No doubt the peanut butter has a lot to do with that.). Just be warned: It’s quite rich. I mean, it tastes like a peanut butter cup, so needless to say, a little goes a long way.

Fudge Ripple
Makes about 1 1/3 cups

We use this ripple in our Almond Fudge Ripple as well as our Peanut Butter Fudge Swirl. You can use it anytime you want to add a ribbon of fudge to your ice cream. Leftovers can be used to make chocolate milkshakes or as topping for ice cream.

At a glance
Shelf life: up to 4 weeks

½ cup plus 2 tablespoons sugar
½ cup water
6 Tbsp. Dutch-processed cocoa, measured then sifted
¼ cup tapioca syrup or con syrup
1/8 tsp. kosher salt
1 oz. bittersweet chocolate (about 60% cacao), finely chopped (¼ cup)
½ tsp. pure vanilla extract

• In a small saucepan, whisk together the sugar, water, cocoa, tapioca syrup and salt and put the pan over medium-high heat. Whisk frequently as the mixture comes to a simmer.
• When the sugar has completely dissolved, remove from the heat. Add the chocolate and let sit undisturbed for a minute to allow the heat of the syrup to melt the chocolate.
• Whisk until smooth, then whisk in the vanilla extract.
• Transfer to an airtight container and refrigerate until completely chilled. Use the ripple cold (Otherwise it will melt your just-churned ice cream when it’s swirled in.).

Peanut Butter Fudge Swirl Ice Cream
Makes about 1 quart

For those who love peanut butter cups, this is the perfect flavor for you! We prefer to use natural peanut butter, which isn’t as cloyingly sweet as the more processed varieties. This ice cream firms up quite a bit in the freezer; give it a few minutes at room temperature to soften before scooping

5 large egg yolks
¾ cup sugar
1/3 cup smooth natural peanut butter
1¾ cups heavy cream
¾ cup 1% or 2% milk
½ tsp. kosher salt
1/3 cup Fudge Ripple (recipe above)

Make the Base
• In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half the sugar (6 tablespoons). Put the peanut butter in another heatproof bowl and set both bowls aside.
• In a heavy non-reactive saucepan, stir together the cream, milk, salt and the remaining sugar and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
• Carefully scoop out about ½ cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another ½ cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.
• Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.
• Strain the base through a fine-mesh strainer into the bowl with the peanut butter and stir to combine. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.

Freeze the ice cream
• Freeze in your ice cream machine according to the manufacturer’s instructions. While the ice cream is churning, put the container you’ll use to store the ice cream into the freezer.
• As you transfer the ice cream to the storage container, drizzle in some of the Fudge Ripple after ever few spoonfuls of ice cream. When all the ice cream is in the container, use a chopstick or butter knife to gently swirl the mixture. Enjoy right away or, for a firmer ice cream, freeze for at least 4 hours.

Reprinted with permission from Sweet Cream and Sugar Cones: 90 recipes for making your own ice cream and frozen treats from Bi-Rite Creamery by Kris Hoogerhyde, Anne Walker and Dabney Gough, copyright (c) 2012. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: Paige Green (c) 2012

Tell us what candy you think inspires the best ice cream flavor in the comments section below for a chance to win a copy of Sweet Cream and Sugar Cones. We will announce the winner in next week’s By the Book column.

And now, we’d like to congratulate Lisa, whose comment on last week’s By the Book column has won her a copy of Susan Feniger’s Street Food. Lisa, keep an eye out for an email from the Sauce crew.

By Meera Nagarajan

Tags: , , , , , , , , ,

3 Responses to “Bi-Rite Creamery’s Peanut Butter Fudge Swirl Ice Cream”

  1. Hilary Says:
    July 31st, 2012 at 3:58 pm

    Can’t wait to try this.

    I am such a peanut butter-and-chocolate fan that this would be my number 1 candy choice. My grandma used to sometimes give us Heath ice cream bars for a special treat when I was a kid; I’ve no idea it they’d still taste good to me, but they are a fond memory. Can I count pralines as candy? In THAT case, that would be my very favorite candy-inspired ice cream. Yum.

  2. Ray Says:
    July 31st, 2012 at 7:17 pm

    Nougat! My wife and I had a delicious nougat bar in Italy and think that it would be delicious in ice cream form – sugar, honey, and nuts all mixed in vanilla ice cream, delicious!

  3. Jason Says:
    August 2nd, 2012 at 10:25 am

    There are a lot of candies that have been done to death in ice cream, but Werthers just came out with a carmel filled with sour apple goo. I’m betting that a creative chef could make a killer ice cream out of those.

Leave a Reply


Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2018, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004