Häagen-Dazs Peanut Butter Crunch Ice Cream Recipe for Ninja Creami Deluxe

Directions

• Preparing caramelized peanuts
• Equipment preparation
  Prepare a baking sheet lined with lightly oiled parchment paper. Grease a silicone spatula. Roughly chop the peanuts if they are whole (you want fairly large pieces, not powder).
• Caramelization
  In a small, heavy-bottomed saucepan, combine the sugar and water. Heat over medium heat without stirring until a deep amber caramel forms (about 5 to 7 minutes). As soon as it reaches a rich golden color, remove from the heat, add the butter, and whisk quickly. Immediately stir in the chopped peanuts and mix vigorously to coat them well.
• Cooling
  Pour the mixture onto the prepared baking sheet and quickly spread it into a thin layer with a greased spatula. Let it cool completely at room temperature (about 20 minutes) until the caramel is completely hard. Then break it into small pieces (about the size of a pea). Store in an airtight container.
• Preparing the peanut butter swirl
• Swirl mixture
  In a small bowl, combine the peanut butter, powdered sugar, peanut oil, and a pinch of salt. Whisk until smooth, creamy, and slightly runny (like a thin caramel). If the mixture is too thick, add a few drops of oil. Set aside at room temperature.
• Preparing the peanut butter base
• Mixing the base
  In a high-powered blender, combine the heavy cream, sweetened condensed milk, peanut butter (120g), egg yolks, sugar, vanilla extract, and a pinch of salt. Blend at high speed for 45 seconds until perfectly smooth, homogeneous, and slightly frothy. The peanut butter should be completely incorporated without any lumps.
• Adding the swirl
  Pour the base into your pot Ninja Creami Deluxe Fill the pan three-quarters full. Then, drizzle the peanut butter swirl over the top in irregular lines. Using a chopstick or knife, swirl it in a few vertical zigzag motions (don't overmix—you want to create swirls, not a smooth consistency). Don't go over the maximum fill line.
• 24-hour freezing
  Gently smooth the surface, seal tightly with the lid and place in the freezer on a flat surface for 24 full hours.
• Processing and final assembly
• Transformation into ice
  Remove the container from the freezer, take off the lid, and place it in the outer bowl of your machine. Secure the lid with the paddle and start the program. Ice Cream. The machine will transform the frozen block into creamy, marbled peanut butter ice cream.
• Re-Spin if necessary
  If the texture still seems slightly grainy after the first cycle, make a small well in the center, add 1 to 2 tablespoons of liquid cream, and run another cycle. Re-Spin to achieve a perfect creaminess.
• Incorporation of caramelized peanuts
  Make a deep well in the center of the ice (go all the way to the bottom of the container), pour about 60 to 75 g of caramelized peanut pieces into this well, then start the program Mix-In. The machine will evenly incorporate the crunchy pieces throughout the entire mass of ice.
• Immediate service
  Enjoy immediately for an ultra-creamy Häagen-Dazs-like texture with pockets of gooey swirl and crunchy bits, or place back in the freezer for 20 to 30 minutes for firmer balls.