Surely you’ve heard of Ben and Jerry’s Chubby Hubby ice cream. This is similar, but better because it’s homemade. I dubbed it Chubby Son as a jab to Jayce, only it wasn’t very funny because he doesn’t get it. The name stuck, so I’m going with it. Here’s the scoop (pun totally intended): vanilla malt ice cream base dotted with chocolate-covered peanut butter-filled pretzels and peanut butter cups and a peanut butter cream ripple. You’re welcome and I’m sorry.
For the vanilla malt ice cream:
1 whole vanilla bean
3 c. half-and-half
2 c. sugar
8 large egg yolks
3 c. heavy cream
2/3 c. malted milk powder
Heat half-and-half and 2 cups sugar in a saucepan over low heat, adding vanilla bean scrapings to the mixture. Turn off heat when mixture is totally heated. In a separate bowl, combine the malted milk powder with heavy cream. Set aside.
Beat egg yolks until yolks are pale yellow and slightly thick. Temper the egg yolks by slowly drizzling into the 1 1/2 cups of hot half-and-half mixture, whisking constantly. After that, pour the egg yolk/half-and-half mixture into the pan containing the rest of the half-and-half mixture. Cook over low to medium-low heat (depending on how hot your stove gets) until quite thick, stirring constantly. Drain custard using a fine mesh strainer, then pour into a bowl with the heavy cream/malted milk powder. Stir to combine. Chill mixture overnight.
For the chocolate-covered peanut butter-filled pretzels
1 1/2 c. peanut butter-filled pretzels. (I used Trader Joe’s brand)
4 oz. bittersweet or semi-sweet chocolate, chopped
Put the pieces of chocolate in an absolutely dry heatproof bowl. Set the bowl over a saucepan of simmering water to melt the chocolate, stirring until smooth. In the meantime, stretch a piece of plastic wrap over a dinner plate. Once the chocolate is melted, remove it from the heat and stir in the pretzels, coating them with the chocolate. Spread the mixture on the plastic-lined plate and chill until ready to use.
For the peanut butter ripple
1/2 c peanut butter (commercial brand works better than the natural variety, which tends to be too oily)
1/2 c heavy whipping cream
2 T light corn syrup
1/4 c light brown sugar, packed
Combine the peanut butter, 1/2 cup whipping cream, 2 tablespoons corn syrup, and the 1/4 cup of brown sugar in a saucepan. Heat over low heat, stirring, until smooth and sugar is dissolved. Chill thoroughly. Pack the finished ice cream into a container, alternating with spoonfuls of the peanut butter mixture; swirl lightly with a knife
To assemble ice cream
Freeze vanilla malt ice cream in your ice cream maker until it’s thickened. Stir in chocolate-covered peanut butter-filled pretzels and 2 c. chopped peanut butter cup candies. As you pour the ice cream into your container, layer in the peanut butter ripple. Freeze to harden and enjoy!