Fat Elvis Ice Cream
User Reviews
5
Fat Elvis Ice Cream
Description
The recipe begins by heating half-and-half with sugar and salt, then tempering in beaten eggs to create a thick custard base, cooked until it coats the back of a spoon. Once cooled, heavy cream, evaporated milk, and vanilla extract are added, and the mixture is chilled thoroughly before churning.
A separate chocolate fudge ribbon is prepared by heating evaporated milk with sugar and melted dark chocolate, which is swirled into the ice cream during freezing. Pureed ripe bananas and peanut butter add distinctive flavors and richness, complemented by chopped peanut butter cups stirred in for texture and added indulgence.
Fat Elvis Ice Cream offers a creamy, dense texture and a layered flavor experience combining banana, peanut butter, and chocolate. It is intended to be enjoyed as a decadent homemade frozen treat.
Ingredients
- 2 cups half-and-half
- 1 pinch salt
- 1 ¼ cups sugar divided, 2 tablespoons
- 2 egg lightly beaten
- 2 cups heavy whipping cream
- 6 oz evaporated milk divided
- ½ tbsp vanilla extract
- 3.5 oz dark chocolate chopped
- 1 cup banana pureed (about 2 bananas, ripe
- ½ cup peanut butter
- ⅓ cup peanut butter cups chopped
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
