![]() ![]() Yes, there’s a good reason I specify natural peanut butter in the ingredients. Yes, the peanut butter is totally optional if you just want to make a classic vanilla fudge ripple ice cream recipe. Cover the pan with two layers of plastic wrap (or a lid if the pan has one), and freeze for at least 8-10 hours, or overnight, until firm enough to scoop.īe sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking! Frequently Asked Questions Can I make this recipe without the peanut butter?.Take a knife and gently swirl everything together, taking care not to mix it too much, but to leave visible swirls throughout.Repeat with the rest of the ice cream, peanut butter and ganache. Drizzle with half the peanut butter and half the cooled ganache. Spread half the ice cream base into a pan (a standard sized loaf pan works well).Add the sweetened condensed milk, sour cream, vanilla and salt, and whip until smooth. ![]() In a bowl, use an electric mixer to whip the rest of the cold heavy whipping cream until soft fluffy peaks form that hold their shape.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |