FlufferNutter Fudge Ice Cream

By Such the Spot

This homemade Fluffernutter Fudge Ice Cream recipe combines a toasted marshmallow custard-based ice cream with a creamy peanut butter ripple and shavings of dark chocolate. It’s a match made in heaven.

PREP TIME
30 minutes
COOK TIME
30 minutes
ADDITIONAL TIME
12 hours
TOTAL TIME
13 hours

Ingredients

For the ice cream:
4 cups miniature marshmallows
2 cups heavy cream
1 cup milk
1/2 cup sugar
6 large egg yolks
3 oz dark chocolate
1 tablespoon vanilla
For the peanut butter ripple:
1/2 cup peanut butter
1/2 cup heavy cream
2 tablespoons light corn syrup
1/4 cup light brown sugar, packed

Instructions

To make the custard ice cream:

1. Line a baking sheet with parchment paper. Spray parchment paper with nonstick cooking
   spray.
2. Evenly spread marshmallows in a single layer on prepared baking sheet.
   YIELD: 1 QUART
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3. Broil on low for approximately 12 minutes, or until marshmallows are puffy and golden brown,
   but not burned. Broiling time will vary from oven to oven, so be sure to keep a close eye on
   your marshmallows during this step. When they are done, remove marshmallows from the
   oven and set aside to cool.
4. Meanwhile, combine one cup of the heavy cream, the milk and the sugar in a large heavy
   saucepan over medium heat. Stir the mixture occasionally as it warms.
5. In a medium bowl, whisk the egg yolks until they are light yellow.
6. When the milk mixture is warm, slowly drizzle 1/2 cup of it into the yolks, whisking constantly
   as you slowly pour in the milk mixture. Continue whisking until the milk mixture is thoroughly
   combined.
7. Pour the egg yolk mixture back into the warmed milk mixture in the saucepan, whisking
   constantly as you pour. This is your custard.
8. Continue cooking the custard over medium heat, stirring constantly with a rubber spatula.
   Cook until the mixture has thickened and coats the back of the spatula.
9. When your custard is fully cooked, place a fine mesh strainer over a blender and pour the
   mixture through the strainer into the canister of the blender. Use a spatula to scrape the
   toasted marshmallows into the blender. Allow the custard to cool slightly.
10. When the custard is cool enough to safely blend, turn the speed to the lowest setting and
    blend for five to ten seconds. You want to blend in the marshmallows, but it’s okay (ideal,
    even!) if a few toasty bits remain.
11. Pour the custard into a large bowl. Stir in remaining one cup of heavy cream and the vanilla.
    Chill custard for at least four hours, or overnight.
12. Use a very sharp knife to shave the dark chocolate bar. It’s fine to leave some chunks. When
    the chocolate is completely shaved, store it in a plastic bag in the refrigerator until you churn
    the ice cream.
    To make the peanut butter ripple:
13. Combine peanut butter, cream, corn syrup and brown sugar in a small saucepan.
14. Cook over medium heat until the sugar is dissolved.
15. Store the peanut butter ripple in the refrigerator until you churn the ice cream.
    To churn the ice cream:
16. Freeze the custard according to the manufacturer’s instructions.
17. When churning is complete, or when the manufacturer’s instructions specify it’s time to add
    mix-ins, stir in the dark chocolate until it’s thoroughly dispersed in the ice cream.
18. As you remove your prepared ice cream from the machine, layer it with the chilled peanut
    butter ripple.
19. Freeze to reach desired level of hardness.
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    Notes
    For best results, use a high quality bar of dark chocolate that is at least 70% cocoa.