Fat Elvis Ice Cream

Name: Fat Elvis Ice Cream
Total time: 5 h
Yield: 1 ½ quarts (12 servings)
Ingredients: 2 cups half-and-half; 1 pinch salt; 1 ¼ cups + 2 tbsp sugar; 2 eggs; 2 cups heavy whipping cream; 6 oz evaporated milk; ½ tbsp vanilla extract; 3.5 oz dark chocolate; 1 cup ripe bananas; ½ cup peanut butter; ⅓ cup peanut butter cups

User Reviews

5.0

15 reviews

Excellent

Total Time
5 hrs
Servings
1 ½ quarts (12 servings)
Calories
5128 kcal
Course
Dessert
Cuisine
American

Fat Elvis Ice Cream

Omar Parker

Report

This Fat Elvis Ice Cream recipe features rich banana ice cream swirled with ribbons of fudge and peanut butter and crunchy peanut butter cup pieces. Yum!

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

2 cups half-and-half
1 pinch salt
1 ¼ cups + 2 tbsp sugar divided
2 eggs lightly beaten
2 cups heavy whipping cream
6 oz evaporated milk divided
½ tbsp vanilla extract
3.5 oz dark chocolate chopped
1 cup ripe bananas pureed (about 2 bananas)
½ cup peanut butter
⅓ cup peanut butter cups chopped

Add to Shopping List

Instructions

Heat half-and-half to 175°F in a large, heavy saucepan. Stir in the salt and 1 ¼ cups of the sugar and whisk until dissolved.
Ladle a small amount of the half-and-half mixture into the eggs. Pour egg mixture into the pan, whisking constantly. Continue to cook over low heat, stirring constantly, until mixture reaches 160°F and coats the back of a metal spoon.
Remove from heat. Place pan in a bowl of ice water; stir for 2 minutes. (Alternately, you can fill your sink with an inch of cold water & ice cubes and use that instead of a bowl.) Stir in whipping cream, 2.5 oz of the evaporated milk, and vanilla. Press plastic wrap onto surface of custard and refrigerate for several hours or overnight.
After making the custard and at least 3 hours before starting the ice cream maker, make the fudge ribbon; heat remaining evaporated milk and sugar over low heat, whisking constantly. When mixture is heated, add chopped chocolate and heat until melted, whisking constantly. Remove from heat and allow mixture to come to room temperature.
Remove custard from refrigerator and stir in the banana puree. Fill cylinder of ice cream maker with the banana custard mixture and freeze according to manufacturer's directions. (Depending on the size of your ice cream maker, you might need to make two batches.)
When ice cream is frozen, transfer it to an airtight freezer container. Fold in fudge ribbon, peanut butter, and peanut butter cup pieces, careful not to overmix. Freeze for 2–4 hours before serving.

Nutrition Information

Show Details

Calories 5128kcal (256%) Carbohydrates 411g (137%) Protein 89g (178%) Fat 363g (558%) Saturated Fat 193g (965%) Polyunsaturated Fat 31g Monounsaturated Fat 119g Trans Fat 1g Cholesterol 1211mg (404%) Sodium 1360mg (57%) Potassium 3741mg (107%) Fiber 23g (92%) Sugar 326g (652%) Vitamin A 9730IU (195%) Vitamin C 24mg (27%) Calcium 1454mg (145%) Iron 17mg (94%)

Nutrition Facts

Serving: 1½ quarts (12 servings)

Amount Per Serving

Calories 5128 kcal

% Daily Value*

Calories	5128kcal	256%
Carbohydrates	411g	137%
Protein	89g	178%
Fat	363g	558%
Saturated Fat	193g	965%
Polyunsaturated Fat	31g	182%
Monounsaturated Fat	119g	595%
Trans Fat	1g	50%
Cholesterol	1211mg	404%
Sodium	1360mg	57%
Potassium	3741mg	80%
Fiber	23g	92%
Sugar	326g	652%
Vitamin A	9730IU	195%
Vitamin C	24mg	27%
Calcium	1454mg	145%
Iron	17mg	94%