Fluffernutter Ice Cream

Ingredients

• 1 cup whole milk
• 6 large egg yolks
• 0.5 cup sugar (The total amount is also listed as 4⅓ ounces/123 grams.)
• 0.25 cup light corn syrup
• 0.25 tsp table salt
• 0.75 cup creamy peanut butter (Divided; whisk ½ cup into the custard and reserve ¼ cup for swirling.)
• 1.25 cups heavy cream
• 0.25 cup Fluff brand marshmallow crème (For swirling over the churned ice cream.)

Steps

1. 1

   Heat the whole milk in a large saucepan over medium heat, stirring often, until it is just simmering, about 5 minutes.

2. 2

   While the milk heats, whisk the egg yolks, sugar, light corn syrup, and table salt together in a large bowl.

3. 3

   Whisking constantly, very slowly pour the hot milk into the yolk mixture. Add it gradually, taking care not to pour too quickly or the eggs may curdle. Continue until fully incorporated, about 1 minute.

4. 4

   Transfer the mixture to the now-empty saucepan.

5. 5

   Cook the yolk mixture over medium-low heat, stirring constantly and scraping the corners of the saucepan with a silicone spatula, until the custard thickens and registers 180°F in multiple places, 3 to 5 minutes.

6. 6

   Strain the custard through a fine-mesh strainer set over a clean large bowl.

7. 7

   Add ½ cup of the peanut butter and whisk until completely combined.

8. 8

   Let the custard cool to room temperature, about 1 hour. Cover and refrigerate until it registers about 40°F, at least 3 hours or up to 24 hours. To speed chilling, set the bowl over a larger bowl filled with ice and refrigerate the nested bowls for 30 minutes to 1 hour, stirring occasionally.

9. 9

   Place an 8½-by-4½-inch loaf pan in the freezer to chill.

10. 10

    Using a stand mixer fitted with the whisk attachment, whip the heavy cream on medium-low speed until foamy, about 1 minute.

11. 11

    Increase the mixer speed to high and whip the cream until it is just shy of soft peaks, 1 to 3 minutes.

12. 12

    Whisk the whipped cream into the chilled custard until evenly incorporated.

13. 13

    Transfer the ice cream base to an ice cream maker and churn until it resembles thick soft-serve ice cream, 25 to 30 minutes. For a canister-style machine, freeze the empty canister for at least 24 hours, preferably 48 hours, beforehand. For a self-refrigerating machine, prechill the canister for 5 to 10 minutes.

14. 14

    Transfer the churned ice cream to the chilled loaf pan.

15. 15

    Dollop the marshmallow crème and the remaining ¼ cup peanut butter over the surface.

16. 16

    Use the tines of a fork to swirl the marshmallow crème and peanut butter into the ice cream, creating ribbons without fully mixing them in.

17. 17

    Press plastic wrap flush against the surface of the ice cream. Freeze until firm, at least 6 hours, then serve.

Notes

The recipe makes about 1 quart and serves 8 to 10. Keep the plastic wrap pressed directly against the ice cream to limit ice formation. The structured source lists a 3-hour total time, but the directions require at least 6 additional hours of freezing after churning.

Nutrition per serving

• dessert
• ice cream
• frozen dessert
• American
• peanut butter
• marshmallow
• make-ahead
• vegetarian