Raise your hand if you’re from Ohio. Great. Now raise your hand if you’re from Ohio and you know what UDF is.
Even better. NOW, raise your hand if you have ever had UDF’s peanut butter n’ chip ice cream. I KNOW RIGHT? So for those of you not raising your hands, this ice cream is not exactly what it sounds like. See, it’s vanilla ice cream with a swirl of peanut butter in it, and these really thin chocolate chips. It is pretty much to die for, and I am certain at least 7 of my freshman 15 came from it.
Kids, I have good news for you. You no longer have to be from Ohio, live anywhere near Ohio, or be a freshman on their way to tight pants to have this ice cream. Due in part to my ability to improvise, you now have a recipe which tastes SPOT. FLIPPING. ON.
Combine heavy cream and half and half in a medium saucepan. Split the vanilla bean in half lengthwise and scrape the seeds into the cream mixture.
Add the vanilla bean to the cream mixture and bring to a simmer over medium heat. Remove the cream from the heat and steep for 20 minutes.
Combine the egg yolks with the sugar and salt in a mixing bowl. Whisk until the yolks are a pale yellow. Slowly whisk the hot cream into the egg mixture to temper it. Run the mixture through a fine-mesh sieve and place over medium heat until it thickens and coats the back of a spoon.
Remove from heat and strain the mixture through a fine-mesh sieve a second time.
Chill in the refrigerator overnight. Melt the chocolate, butter and heavy cream over a double boiler. Spread thinly along a cookie sheet, and place in the refrigerator overnight. Remove and break into small chips.
Freeze the chilled ice cream in an ice cream maker according to instructions. Right when the ice cream is about to go in the freezer, add the peanut butter and chocolate chips. Swirl and freeze to firm.