Whip up a luscious, movie-night-worthy batch by starting with a vanilla-sweet cream that glides on your tongue. Fold in swirls of peanut butter and chunky fudge, so each bite bursts with toasty, nutty and chocolatey warmth. Layer ribbons of caramel and bits of crunchy candy for texture that crunches with every scoop. Chill until ultra-smooth, then scoop into a chilled bowl, topping with a kiss of flaky salt. Want to uncover more step-by-step nuances? Stay tuned.
Ingredients and Quantity
Gather the essentials: two cups heavy cream, one cup whole milk, three quarters cup sugar, half teaspoon salt, two teaspoons vanilla extract, and six to seven large egg yolks.
You measure with intention, letting the ingredients speak. The cream glides thick and glossy; milk brings balance; sugar whispers sweetness; salt brightens; vanilla oils bloom; yolks anchor the texture. You whisk, tempering yolks as steam curls, preparing a silky custard that echoes the creamy bite of chubby hubby ice cream. This is freedom in a bowl: deliberate, sensory, never rushed.
| Item | Purpose | Notes |
|---|---|---|
| Heavy cream | Richness | 2 cups |
| Whole milk | Balance | 1 cup |
| Egg yolks | Texture | 6–7 |
Preparations
Put your mise en place within arm’s reach: a warm mug of water for your thermometer, a clean bowl for the yolks, and a steady spoon ready for whisking. You’ll whisk yolks with sugar until pale and satiny, then temper with a slow pour of heated cream, watching the pale ribbons cling as you fold. Return to the stove, simmering gently until the custard thickens to coat the back of a spoon, steam kissing your wrist. Strain into a cool vessel, chilling until cold. churn until luscious, then fold in chopped pralines and ribbons of fudge for texture. ice cream breathes flavor variations—vanilla, peanut butter, cherry—each swirl inviting your appetite to roam free.
How to Cook
- Warm the custard gently until a faint sheen blooms on the spoon and the fragrance of vanilla and cream fills the kitchen.
- Steady the simmer, whisking slowly to avoid curdling as lactone notes develop.
- Maintain a silky cadence with the temperature around 170°F.
- Remove from heat and steep briefly for added depth.
- Strain the custard to remove any trapped egg and husk.
- Cool the custard to a tepid bath, then chill thoroughly for even emulsification.
- During churning, monitor texture carefully—aim for soft peaks, not slush.
- Fold in ice cream techniques with restraint.
- Explore flavor combinations that balance richness and brightness.
- Serve later, keeping the ice cream chilled deliberately.
How to Serve
Once the churned ice cream rests briefly, scoop a generous portion into a chilled bowl and let the surface gleam with a satin sheen, inviting a taste before the first tentative bite. You’ll savor texture, contrast, and aroma as creamy ribbons meet bright toppings. Now, consider these serving ideas, crafted for freedom-loving flavors.
Once the churned ice cream rests briefly, scoop a generous portion and let the satin sheen invite a first tasting.
1) Serving suggestions: pair with warm chocolate sauce, crushed candied nuts, and a pinch of flaky salt for a thunderous finish.
2) Presentation ideas: nest a single scoop on a crisp wafer, drizzle caramel, and crown with a mint leaf for color pops.
3) Texture contrasts: add soft caramel swirls for molten pockets and a yogurt-male layer for tang.
4) Temperature play: serve slightly softened on a sunny day to amplify scoop-strength and aroma.
Tips
For best results, keep the mix-ins evenly distributed and the base chilled to just under 40°F before churning, so every bite delivers consistent texture and flavor. You’ll notice how timing matters: add chocolate in the final minutes, fold peanut butter swirls just after the churn, and let vanilla ribbons bloom with a light touch of salt. Flavor combinations sing when components stay cohesive rather than competing; restraint guides balance. Temperature controls clarity—work quickly and keep the container cold between batches. Ice cream storage matters: airtight, shallow layers help rapid, even freezing and minimize ice crystals. Label batches, note ambient humidity, and savor the contrast between creamy body and crisp crunch. Trust your palate, refine, and enjoy.
Food Value and Benefit
Chubby Hubby is more than just a delicious treat; it offers a well-balanced combination of flavors and textures that contribute to both enjoyment and nutrition. This recipe provides valuable nutrients while promoting mindful eating and overall well-being.
Food Value:
- Rich in protein from dairy ingredients, supporting muscle repair and growth
- Contains healthy fats that promote satiety and sustained energy
- Provides dietary fiber from nuts and chocolate, aiding digestion
- Supplies essential vitamins and minerals including Vitamin A, Vitamin D, Calcium, Magnesium, and Iron
Benefits of Eating This Recipe:
- Texture contrast enhances satisfaction without excessive calorie intake
- Real, high-quality ingredients encourage slower, more mindful consumption
- Moderate portion sizes help maintain steady energy levels throughout the day
- Thoughtful ingredient sourcing ensures freshness, ethical practices, and transparency in your food choices
Frequently Asked Questions
Can I Substitute Peanut Butter With Almond Butter in This Recipe?
Yes, you can substitute almond butter. It’ll milden the peanut butter alternatives taste with nutty richness, while maintaining creaminess. You’ll notice the almond butter benefits shine in texture and aroma, though flavor shifts slightly.
How Long Does the Ice Cream Mix Need to Chill Before Churning?
You’ll chill the mix for about 4 hours, sometimes overnight, until it’s comfortably cold. Expect a smooth, creamy ice cream texture as you stir, tasting hints of vanilla and sweetness while you breathe in the rich, indulgent chill of Chilling time.
Is There a Dairy-Free Alternative for the Base?
Yes. You can replace dairy with coconut milk or cashew cream, creating a creamy base you’ll savor; shake, whisk, and chill as the flavors converge, letting coconut milk and cashew cream whisper into rich, free-spirited creaminess.
Can I Make This Without an Ice Cream Maker?
Yes, you can. Use no churn methods and freezing techniques; whisk the mix, then freeze, stirring every 30 minutes until velvety. You’ll savor the creamy swirls, vanilla, and peanut-brittle crunch, feeling liberated by your no-machine mastery.
How Many Servings Does This Recipe Yield?
You’ll get about eight servings from this batch. Each scoop delivers creamy, salty-sweet contrast with crunchy peanuts and ribbons, guiding you toward serving sizes that feel generous yet mindful. Practice portion control while savoring every luscious bite.
