Peanut Butter Ice Cream with Nutella Fudge – Leite’s Culinaria

I was very happy with the appearance of the ice cream when finished. It was a cafe-au-lait colour, with thin drizzles of dark chocolate colour running through it. I used chunky peanut butter, so that I would have nutty crunch in the finished dish.

I thought that vodka was a strange flavour to add to the ice cream. I had Amaretto instead and used it, as there was already vanilla extract in the mixture and I thought these flavours would be similar.

I like to find a recipe that uses up Nutella as sometimes there is some open. In step 1 I found it hard to get the peanut butter to break down into small pieces and stopped the ice-cream machine a few times to try to distribute it through the mixture.

I spent 10 minutes making the Nutella fudge, and I didn’t need to microwave it. I froze my ice cream overnight. I left the ice cream out for 10 minutes before spooning it out and found that it was soft enough to spoon easily.

I found the recipe easy to make, apart from trying to distribute the peanut butter. The ice cream thaws easily without being icy. The alcohol flavour was not very evident. The finished ice cream was sweet, smooth, and had little hits of nuts and chocolate.

I would make the recipe again and would recommend it to others.