Caramel and Chocolate Swirl Peanut Butter Ice Cream
The caramel sauce and chocolate syrup will need to be cool, but pourable. If too thick from being refrigerated, warm gently in the microwave at 50% power, then let sit at room temperature.
For the ice cream, place the cream cheese and whipping cream in the bowl of your stand mixer. Mix on low with the whisk attachment to combine, then whip on medium for 1-2 minutes until thick and smooth. Add the rest of the ingredients, mixing until smooth and creamy. Transfer to a container and refrigerate for 2 hours, or overnight.
Place the dish you are going to make the ice cream in (such as a ceramic casserole dish) in the freezer while the ice cream is chilling in the refrigerator. When the mix and the dish are chilled, spoon half the peanut butter mixture into the dish. Drizzle with half the chocolate sauce and half the caramel. Repeat with the rest of the ice cream, chocolate and caramel. Use a spoon to gently swirl it together, but don't overdo it. You want visible streaks of the separate elements, not a homogeneous mixture.
Wrap tightly in plastic and freeze until firm, about 4-6 hours.
Yields about 1 1/2 quarts.
Recipe from Curly Girl Kitchen