Tagalong Ice Cream

By Texaschef11

Ingredients

• 2 cups heavy whipping cream
• 2/3 cup granulated sugar
• 1/2 cup firmly packed brown sugar
• 1/4 cup creamy peanut butter, plus additional for spreading
• 4 large egg yolks
• 2 cups half-and-half
• 1 teaspoon vanilla extract
• 6 ounces dark chocolate chips (1/2 a bag)
• 26 Ritz crackers or small shortbread cookies

Preparation

Step 1

Heat the cream, granulated sugar, brown sugar, and peanut butter, in a large saucepan, over medium heat, stirring frequently, until mixture is hot, and starts to bubble.

Whisk the egg yolks in a large mixing bowl, until well combined. Gradually whisk half of hot cream into egg yolks, until well combined. Return egg-cream mixture back into saucepan, and continue to cook, stirring constantly, until mixture thickens, and coats the back of a spoon (custard should be 170-175 degrees F).

Strain the custard into a large mixing bowl. Into bowl, whisk in half-and-half, and vanilla. Chill bowl in the refrigerator until cold, about 2 hours, or refrigerate overnight.

Meanwhile, make the "Tagalongs". Melt the chocolate over a double boiler, or use the microwave, which is what I prefer. Heat the chocolate in a small bowl, in the microwave, stirring every 20 seconds, until chocolate is melted, about 1-2 minutes.

Make sandwiches by spreading the peanut butter onto the crackers or shortbread cookies. Dip the crackers/cookies into the chocolate, and place on a wax paper-lined plate. Freeze the crackers/cookies for about 5 minutes, or until firm, then coarsely chop. Return to freezer until ready for use.

Pour ice cream base into ice cream maker, and process according to manufacturer's direction. In the last 5 minutes of processing, add the chopped up "Tagalongs" and allow to finish churning.
Scrape ice cream into a freezer-proof container, and freeze for 2 hours, or until ready to serve.

Yield: 12 servings