Somerset Easter Biscuits (Raisin Spice Cookies)

I LOVE tea and cookies.  Wow, I feel like I sound about 95 years old when I say that.  Eh, who cares!

I wasn't always a tea and cookies kind of girl.  Over the last couple of years tea has become a morning (and afternoon) ritual that I look forward to and rarely miss.  No doubt I've always liked cookies, but I mostly leaned towards the very sweet ones...you know chocolate chip, snickerdoodles, ginger snaps.  I wasn't much into lightly sweetened or crunchy cookies like shortbread, biscotti or tea cookies.  Part of me thinks I didn't "like" them just because they weren't what I was used to.  I'm glad to say I broke out of my cookie comfort zone to now enjoy cookies of all kinds.  :)

I first had Somerset Easter Biscuits (raisin spice cookies) when my best friend made me a batch as part of a tea and cookies inspired birthday gift.  The cookies are lightly sweet and ever so slightly spiced with cinnamon, allspice, clove and ginger.  Studded with raisins, a crumbly texture and an extra crunch from the turbinado sugar on top...they make for a perfect tea (or coffee if that's your pleasure) cookie. 

It's impossible to eat just one.

Don't you just love the sugar sparkling on top?

I'm so glad I finally got a chance to make these special little cookies. I made a double batch and packed most of them up to send in my August Operation Baking GALS shipment to some of our hardworking troops in Afghanistan (along with these and these and a variation of these). 

But, I had to save 1 or 2 12 for myself.  I enjoyed a few afternoons of tea and cookies, a very nice break during the long midday stretch.  ;)

I'm pretty smitten with these babies.  Definitely a recipe I will make again and again. 

Enjoy!

Somerset Easter Biscuits
adapted from The Great British Book of Baking

125 grams unsalted butter at room temperature
75 grams sugar
1 egg, yolk and white separated
200 grams all purpose flour
A good pinch of salt
A good pinch of baking powder
1/2 teaspoon mixed ground spice (such as pumpkin pie spice)
1/2 teaspoon ground cinnamon
50 grams raisins
1 teaspoon citrus zest (such as orange)
Turbinado sugar for sprinkling

Line 2 baking sheets with parchment paper and preheat oven to 400 degrees F.

In the bowl of a stand mixer beat butter until creamy.  With mixer on add slowly add in the sugar and continue to meet for about 2 minutes until light and fluffy.  Turn mixer to low and add the egg yolk until combined. 

In a medium bowl, sift flour, salt, baking powder and spices.  Add flour mixture in 3 batches to the butter mixture with mixer on low.  Add zest and raisins and mix until just combined.  Turn dough out onto a lightly floured surface and roll about 1/4 inch thick.  Using a 2.5 inch fluted cookie cutter, cut out cookies and place on baking sheet about an inch apart. 

Bake for 10 minutes until lightly golden and firm.  Meanwhile whisk the egg white until slightly frothy.  Remove cookies from oven and lightly brush one cookie with egg white and then top generously with turbinado sugar.  Repeat with all cookies.  Return to the oven and bake an additional 3 to 5 minutes until tops are golden and crunchy.  Allow cookies to cool on baking sheet for a few minutes and then transfer to a wire rack to cool completely.

Store in an airtight container for up to a week.



New York Times Chocolate Chip Cookies

Okay, okay.  The wait is over! 

Finally, I present you the New York Times Chocolate Chip Cookies. 

For those of you who are long time readers, you know I've been searching for the best, the ultimate, the perfect chocolate chip cookie for some time now.  There are seven chocolate chip cookie recipes on the blog, and a few more that I never got around to sharing.  The reality is I have yet to meet a chocolate chip cookie I don't like.  The idea of choosing just one cookie as "perfect", "the best" or the "ultimate" is unrealistic.  Each has it's own characteristics that make it worthy of a glass of ice cold milk. 

I've been intending to try the New York Times recipe for.....2 years!  I'm a little slow but I'm glad to say I got there. This cookie is definitely up at the top of the chocolate chip cookie food chain.  In fact, I've made the recipe twice in the past month.  I have a feeling it will make a few more appearances this year. 

What makes it so special?  It's chewy in the center and slightly crisp around the edges, which is signature of top notch chocolate chip cookie (in my opinion).  It's a big cookie...especially if you follow the recipe, it comes in around 5 inches.  The first time I made them as directed and the second time (pictured here) I went a little smaller, around 3 1/2 inches.  Either way, it's a thick hearty cookie.  It has a great depth of flavor--that brown sugary caramel flavor that pairs so perfectly with dark chocolate. 

The first time I made them I took them to a birthday bash at a friend's house and the cookies were gobbled up in record time.  There were several "oooohs" and "ahhhhs" so I'm pretty sure they were well received.  ;)

A couple of notes, I made the first batch with part semi sweet chocolate chips and part milk chocolate.  I like the combo of the two types of chocolate and will likely do that going forward.  Feel free to use the chocolates that you like best.

Overall it's an AWESOME cookie!  If you haven't tried it yet, don't wait 2 years like me! 

Enjoy!

New York Times Chocolate Chip Cookies
from New York times adapted from Jacques Torres

Yields 18 five inch cookies

2 cups minus 2 tablespoons cake flour (8 1/2 ounces)
1 2/4 cup bread flour (8 1/2 ounces)
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse (kosher) salt
2 1/2 sticks (1 1/4 cups)
1 1/4 cups light brown sugar (10 ounces)
1 cup plus 2 tablespoons granulated sugar (8 ounces)
2 large eggs
2 teaspoons pure vanilla extract
1 1/4 pounds bittersweet chocolate disks or chips (at least 60% cacao) (I used 12 ounces of semisweet chocolate and 8 ounces of milk chocolate)
Sea salt

Sift flours, baking soda, baking powder and salt into a medium bowl and set aside.

Cream butter and both sugars in the bowl of a stand mixer fitted with the paddle attachment on medium speed until very light and fluffy, about 5 minutes.  Turn mixer to low and add eggs, one at a time until combined.  Add vanilla.  Keeping mixer on low, add the dry ingredients in 3 batches until just combined.  Stir in chocolate pieces.  Cover the dough with plastic wrap pressed against the surface and refrigerate 24 - 36 hours.

When you are ready to bake remove the dough from the refrigerator and allow to stand at room temperature for about 20 minutes, or until dough is scoopable.  Preheat oven to 350 degrees F and line a baking sheet with parchment paper.  Scoop six 3 1/2 ounce balls of dough (about the size of golf ball) and arrange on the baking sheet.  Sprinkle lightly with sea salt (I omitted this).  Bake for 18 to 20 minutes until golden brown but still soft in the center.  Allow baking sheet to cool on a wire rack for about 10 minutes.  Transfer cookies to a wire rack to cool completely.

Cookies are best the day they are baked.

Spring Rolls

Chocolate chip cookies or spring rolls?  Cookies or spring rolls? 

Big decisions going on over here! 

I am sure you are thinking those two options really aren't even from the same planet.  And they aren't.  I've been dropping hints recently that I would be posting the ever so popular New York Times chocolate chip cookie soon.  I really anticipated "soon" would have been here by now. 

But I just couldn't get behind something decadent and sweet this week.  Words I never thought I would write. Things have been a little Twilight zone lately--but in a good way!  

The past week was busy...I officially started in my new job with 4 days of travel, seeing old friends, meeting new ones, getting to know a new client and sending off a co-worker and mentor into a well deserved retirement.  All this activity translated into 5 solid days of eating every single meal out.  I haven't stepped on the scale yet, but it can't be good. Very doubtful I made it through the week unscathed. 

Given the many over indulgences of the past week, I had to choose the spring rolls.  No, I didn't make them this weekend, but just the thought of them is making me feel lighter already. 

I've made these spring rolls several times over the past few months.  My best friend turned me on to the recipe and it's now one of my go to light meals.  Spring rolls are almost like a salad wrapped up in a nice little bundle.  They are...

Easy to make

(once you get the rolling part down...don't worry if you tear the wrapper, it's forgiving)

Light

Fresh

Crunchy

Creamy

Refreshing

Low calorie

Delicious!

and

Healthy

Yep, food can be both delicious and healthy!  Who knew? 

It took a little coaxing, but I even got Hubby on board with this pure veggie delight!

A few notes...I have tried a couple of variations of this recipe by adding in additional elements like red pepper and mango.  The red pepper is okay, but doesn't really add anything special to the rolls.  But.  The addition of mango is AWESOME.  It brings in a juicy sweetness that pairs perfectly with the creamy avocado, fresh herbs, crunchy cucumber and carrot and the soy dipping sauce.  So tasty.  My photos are without mango as I didn't have any on hand this time.  But DO give mangoes a shot if you decide to make these spring rolls!  You could easily substitute peach or nectarine (white or yellow) if you can't find mango.   

I also made some adjustments to the dipping sauce adding extra soy sauce, brown sugar and red pepper flakes.  Feel free to add or subtract according to your own tastes. 

The original recipe calls for using 2 pieces of rice paper for each roll, however I find it's unnecessary.  The reason they suggest two, is to prevent the roll from breaking during the construction process.  To me, it's a waste of a few extra calories especially when the rice paper itself isn't the star of the flavor show.  With a little practice, using one paper does the job just fine.  Rice paper can be found at your local Asian food market or most large grocery stores. 

This tasty, fresh, light, healthy spring roll is calling your name! 

Enjoy!

Spring Rolls
adapted from Williams Sonoma

Makes 10 rolls

Dipping Sauce:
Juice from 1/2 lime
2 tablespoons canola oil
1 tablespoon rice vinegar
1/4 teaspoon Dijon mustard
1 tablespoon soy sauce
1 teaspoons brown sugar
Pinch of red pepper flakes

Whisk all ingredients together and set aside.

Rolls:
10 rice paper rounds (6 or 8 inches) - Or 20 rice papers if using two per roll
10 green lettuce leaves, such as bibb, butter, red leaf or green leaf lettuce
2 avocados, peeled, pitted, and cut into 1/2 inch thick strips
Fresh basil leaves (10-20 leaves)
Fresh mint leaves (10-20 leaves)
2 carrots cut into thin matchsticks (or coarsely grated)
1/2 - 3/4 English cucumber, seeds removed, cut into thin strips (about 4 inches long)
1 large mango cut into 1/2 inch strips (about 4 inches long) (optional)
2-3 green onions thinly sliced

To assemble rolls be sure all your ingredients are cleaned, cut and prepped before starting.  Fill a pie plate with warm water.  Place a clean kitchen towel next to the plate.  Dip 1 sheet of rice paper in the water for a couple of seconds, until the entire surface is just softened.  Place the softened paper on the towel.  (If using 2 rice papers per roll, use a second towel to pat the surface of the first round dry and then dip a second paper in the water and place on top of the first). 

Place one leaf of lettuce about 1/3 of the way up the bottom of the rice paper (closest to you).  Lay 1-2 leaves of both basil and mint across the lettuce.  Arrange carrots, cucumber, avocado and mango in rows on top of the herbs, keeping all the filling within the parameters of the lettuce leaf.  Sprinkle with green onions.

Lift the bottom of the rice paper up and over to just cover the filling gently and tightly tuck it under the filling.  Fold the sides of the rice paper towards the center creating a mini burrito.  Continue to roll tightly until a cylinder is formed.  Place the roll seam side down on a plate or cutting board.  Serve whole, or slice in half and serve with dipping sauce.

Note: If not serving immediately place a barely damp paper towel over the rolls until ready serve, up to 2 hours.

Blueberry Lemon Curd

It's July...very close to August.  Are you all aware of that?  I swear I blink and another month passes.  I'm not sure if that's a good thing or bad thing.  But I am excited about this month's Secret Recipe Club post.  I was assigned the lovely blog, Teaspoon of Spice written by Deanna and Serena, both registered dietitians.  Their blog focuses on healthy yet delicious foods.  In fact they teamed up to start a monthly healthy recipe blog challenge called the Recipe Redux.  It's all about taking recipes and making them better for you, but still keeping them tasty.  I know I could use more of those kinds of recipes in my life!  I have a number of tasty things bookmarked already!

As with every Secret Recipe Club assignment, I always have difficulty choosing just one recipe.  Though it wasn't easy, I finally selected blueberry lemon curd.  I have a love for preserves and curds and just happened to be flush with an abundance of blueberries.  Plus I was totally intrigued by the idea of a blueberry based curd.  I've only made lemon curd in the past and I've really only seen citrus curds.

Blueberry lemon curd rocks!  In case you were wondering.

It's has a rich consistency from the egg yolks and butter, standard ingredients that turn a preserve into a curd (along with a little cornstarch).  I've been eating my new favorite curd for breakfast nearly every day this week on half of my English muffin, smearing peanut butter on the other half (these two pair together nicely).  But for you all, I wanted to share a presentation beyond the English muffin. 

This weekend I set out to pair this beautiful blueberry curd with something equally special.  I thought it would be the perfect time to finally try my hand at French macarons.  The curd would be the filling between those delicate sandwich cookies.  Sadly, the macarons were a huge flop.  I'm not sure where it all went wrong, but I couldn't even pry the little shells off the parchment paper after baking.  3 sheet pans full...into the garbage. 

My second attempt to use the curd was in a recipe I recently saw on Pinterest for lemon bar muddy buddies.  Why not make them BLUEBERRY lemon bar muddy buddies?  Perhaps there is a good reason because, again, I'm not sure where it all went wrong.  The muddy buddies were overly sweet and turned to sog city after a few hours and shortly thereafter, joined the fallen macarons in the trash. :(  Strike two!

I half thought about making homemade linzers, but at that point it just wasn't in me to start another recipe.  Instead I found adorable shortbread tart shells in the baking aisle of my local grocery store. A homerun! The tart shells make a perfect vessel for blueberry lemon curd.  Besides, aren't they the cutest little things?  I happened to have some left over cream cheese frosting to pipe a little flower on top of each one.  Let me tell you, simple is often best.  A perfect blueberry pie bite.

Blueberry lemon curd will be joining my list of keeper recipes!

Enjoy! 

Blueberry Lemon Curd
from Teaspoon of Spice

Yields about 2 1/2 cups

3 cups fresh blueberries
1/2 cup plus 3 tablespoons sugar
1/4 cup lemon juice
2 tablespoons cornstarch
2 large egg yolks
1 tablespoon butter
1/8 teaspoon salt

In a medium heavy bottomed sauce pan, heat blueberries, sugar and lemon juice, stirring occasionally over medium/high heat.  Bring to a boil. Reduce heat and simmer for 6 minutes.  Remove pan from heat and allow to stand and cool about 5-10 minutes.  Using an immersion blender, puree the mixture.  Alternatively you can transfer the blueberry mixture to a blender.  Please be careful though!  It's incredibly hot liquid. 

Return pan to medium/low heat.  Meanwhile, stir together cornstarch and egg yolks until smooth.  Add to the blueberry mixture, whisking constantly.  Allow mixture to come to a boil.  Boil for one minute whisking constantly.  Remove from heat and stir in butter and salt.  Allow to cool for 5 minutes or so, whisking occasionally to continue to release the heat.  Spoon into jars or containers with an airtight seal and continue to cool for another 15 minutes of so.  Seal and refrigerate.

Notes: I used 1 cup of sugar because my blueberries were quite tart.

No Bake Peanut Butter "Cookies"

Summer is zipping by.  The last few months have truly flown. Things have been busier than usual around here.  And exciting too!  A lot has been going on... 

Like, I will be starting a new job in a few weeks at my current company.  :) It's a promotion (of sorts) and I'm very excited about the new role!  I will miss my current team greatly, but am so ready (and a little nervous) for this step. 

My family celebrated my Grandfather's 96th birthday in early June and I made a big cake (and dip) to feed 25 people.  In case you're wondering, it was chocolate cake with chocolate frosting.  The cake turned out pretty good for an amateur.   

Then, a couple of weeks ago I said goodbye....to the first new car I ever bought, way back in college.  I had that car for 16 years (I guess I'm dating myself here)!  Anyway, the car served me very well but it was time bid it adieu!  It actually went to a good cause...we donated it to an organization that gives the proceeds to the troops. 

And with a goodbye, I got to welcome a new car into the picture, which I LOVE!  I ended up getting a hybrid...I couldn't resist the great gas mileage and opportunity to save a few bucks at the pump.  When living in Southern California, this is a very good thing! 

Then last weekend, I baked my second big cake in just over a month.  My very close friend and her husband threw a big birthday bash for their sons and I brought along another chocolate cake with chocolate frosting (chocolate cream cheese frosting to be exact!)--this time to feed 40!  I have to say baking the cake is the easy part....putting it together and decorating it is another story.  But I'm getting better.  The cake was a big hit! 

And since I had a large captive audience at the party, I took the opportunity to test out the New York Times chocolate chip cookie recipe as well.  It did not disappoint.  Definitely a winner and it may just be "the one".  Unfortunately the cookies were all gobbled up before I could photograph them, so you know what that means?  More cookies! 

I have to take a moment to give a shout out to Hubby...he not only helped me get the massive 3 layer sheet cake put together, but he also scooped and baked off all the cookies because I was running out of time.  Thanks Hubs!  You're a keeper! ;)

This is the first weekend that things have settled down.  And I'm ready for a brief lull in the all the excitement and activity.  Other than the aforementioned cakes and cookies, I've done little baking in the last several weeks.  In fact, I have been avoiding the oven.  Mostly because it's too darn hot out.  But a girl still needs her sweet fix.  I thought this would be the perfect time to finally try a "no-bake" cookie recipe. 

This version comes from the book Baked Explorations, where I've made a number of traditional "baked" cookie recipes.  Like the authors of the book, I have a hard time truly classifying this as a "cookie."  It's not so much a cookie.  It is more in the confections/candy bar-esque category if you ask me.  But, that doesn't make it any less tasty!  The recipe title indicates this is a peanut butter cookie, but there is a pronounced chocolate element as well with the inclusion of cocoa powder.  You all know how I'm a fan of chocolate and peanut butter together. ;) So this was a winner for me.  And the oats bring in a nice chewy factor.  It definitely satisfied my sweet tooth (a few times this weekend).  The best part--no oven needed! 

Enjoy!

No-Bake Peanut Butter Cookies
from Baked Explorations by Matt Lewis and Renato Poliafito

Yields 36 cookies

1/2 cup whole milk
2 cups sugar
1/3 cup dark unsweetened cocoa powder (I used Guittard)
1/2 cup (1 stick) butter, cut into 1/2 inch cubes and softened
1 cup chunky peanut butter (smooth can be used as well)*
3 cups rolled oats
1 teaspoon pure vanilla extract

Line two baking sheets with parchment paper.

In a medium heavy bottomed sauce pan heat milk, sugar, cocoa powder and butter over medium heat until butter is melted and sugar is dissolved.  Bring to a boil and stir constantly.  Once the mixture is boiling, stop stirring and allow to boil for 90 seconds.  Remove the pan from the heat and stir in peanut butter, oats and vanilla until fully combined.

Using a small ice cream scoop (about 1 1/2 inches wide) with a release mechanism, scoop out cookies onto the prepared baking sheet leaving room in between as they spread a bit.  You can also use a tablespoon to drop the cookies onto the baking sheet.  Once the cookies are cool, place the baking sheet in the refrigerator and chill for an hour.  Serve cold or you can also return them to room temperature.  The cookies should be stored in an airtight container separated by layers of parchment paper for up to 3 days.

*You can also use natural peanut butter, but you will also need to increase the oats by 1/3 cup.

7 Layer Nacho Dip

Growing up I ate dinner at my Grandma and Grandpa's house about once a week for several years.  Grandma was a good cook and I always looked forward to meals at her house.  With a dozen or so regular recipes, her style was simple and pretty all American...some of my favorite dishes were pan fried pork chops served with rice and gravy, spaghetti and meatballs and her good old fashioned potato salad.  Grandma rarely veered from her rotation of recipes.

But lucky for my family she found a recipe in the newspaper one day that she had to try.  I'm not sure when the dip made it's first appearance, but I do remember being surprised she made it.  It was definitely not part of her normal repertoire and neither were the ingredients.  It was a pleasant and very tasty surprise!  The 7 layer nacho dip was an immediate hit and went on to grace a number of family events through the years.

Last month Grandpa turned 96 (wow!) and my parents hosted a big party to celebrate.  Happy Birthday Grandpa!!!  :) When deciding what appetizer to bring to the party, I immediately thought of Grandma's 7 layer nacho dip.  It's been a few years since I've had it, but it was just as tasty as I remembered.  Thanks Grandma!  Miss you bunches!

Enjoy!

7 Layer Nacho Dip
source unknown

1 lb ground beef
Salt and pepper to taste
2 15 ounce cans refried beans
1 small can of mild diced green chiles
2 1/2 cups grated cheddar cheese
1 15 ounce bottle of red taco sauce (such as La Victoria)
1 pint sour cream
4 green onions, thinly sliced

Optional items: You can personalize the dip to your tastes.  Some other suggestions would be using canned sliced jalapenos in place of green chiles for extra heat.  Or sprinkle top with sliced black olives in addition to the green onions. My family usually serves the dip with Nacho cheese Doritos...but any chip will work!

Preheat oven to 375 degrees.  Spray a 9 x 13 glass or ceramic baking dish with cooking spray.

In a non stick skillet brown the ground beef until cooked through.  While beef is cooking, season with salt and pepper to your taste.  Drain off fat.

Spread refried beans evenly across the baking dish to start the first layer.  Top with ground beef.  Scatter green chiles over the beef.  Top with cheese and use your hand to lightly pat it down.  Pour taco sauce over the cheese so that all the cheese is completely covered.  Bake for about 25-30 minutes until edges start to brown and the taco sauce is bubbling.  Remove from the oven and cool for at least 30 minutes (you will be putting cold sour cream on top so you don't want it to melt).

Just before serving, spread sour cream evenly over the cooled dip.  Sprinkle green onions on top.  Serve at room temperature with tortilla chips. 

Peanut Butter Fudge Swirl Ice Cream

Happy 4th of July! 

Today I'm going straight for the good stuff.  Sweet, delicious ice cream.  Peanut butter ice cream with fudge ripple swirled throughout, no less.  This is something I'm fairly certain you NEED in your life.  Unless you don't like peanut butter and chocolate together.  Then you should seek counseling immediately.  Because this is a flavor combination that makes one's life complete (unless you are allergic to peanuts...then you already probably stopped reading this)!

I saw this recipe on my pal Tracey's blog and instantly knew this would be the first ice cream churned of the summer at my house.  It was.  And it was pretty darn fantastic.  The ice cream base delivers on a solid peanut butter flavor.  The fudge ripple brings just the right amount of chocolate to balance the peanut butter.  Very creamy, peanutty and fudgy.  All good things in my book!

The ice cream didn't last long here.  In fact I barely had enough to squeak out some photos.  Most of it disappeared after we had my nephew and his fiancé over to watch the Blackhawks vs. Bruins game two Stanley Cup hockey game--yeah I'm a little late posting this!  I have to detour a bit from the ice cream and talk about hockey...

Hubs and I aren't too big into sports.  We occasionally watch things like the Super Bowl or World Series, but rarely follow a team.  Except when a Chicago team is the running for playoffs Hubs gets into it showing a little love for his hometown.  We started watching the NHL playoff series and low and behold the Chicago Blackhawks kept in it all the way to win the western conference and moved on to the Stanley Cup finals where they defeated the Boston Bruins (sorry Tracey!) and won the cup! We had a blast watching the games (and make food for the games).  It's safe to say we are officially hooked on hockey and are looking forward to the start of the next season in the fall. 

Back to the ice cream.

It's really delicious.  Enough said.

Enjoy!

Peanut Butter Fudge Swirl Ice Cream
from Sweet Cream and Sugar Cones via Tracey's Culinary Adventures

For the fudge ripple
1/2 cup plus 2 tablespoons sugar
1/2 cup water
6 tablespoons Dutch process cocoa powder, sifted
1/4 cup corn syrup
1/8 teaspoon kosher salt
1 ounce bittersweet chocolate finely chopped
1/2 teaspoon pure vanilla extract

Start by making the fudge ripple.  In a small sauce pan combine sugar, water, cocoa powder, corn syrup and salt.  Heat on medium/high until the mixture comes to a simmer, whisking frequently.  Once the sugar is dissolved, remove the pan from the heat and add the chocolate and allow to sit for one minute.  Stir until chocolate is completely melted and smooth.  Stir in vanilla.  Transfer to a heat proof container and refrigerate until fully chilled.

For the peanut butter ice cream
1 3/4 cup heavy cream
3/4 cup 1% milk
3/4 cup sugar divided in two
1/2 teaspoon kosher salt
5 large egg yolks
1/3 cup natural peanut butter (I used regular Skippy)
1/4 to 1/3 cup fudge ripple

Make the ice cream by adding heavy cream, milk and half the sugar to a medium saucepan and place on medium heat.  Stir to combine and allow the cream mixture to just come to a simmer.

While the cream is heating, whisk egg yolks and remaining sugar in a medium heatproof bowl until pale.

In another medium heatproof bowl (large enough to hold all the ice cream mixture) add the peanut butter and set aside. 

When the cream mixture comes to a simmer, remove from the heat and slowly add the cream mixture to the egg mixture, whisking continuously (you don't want your eggs to scramble!).  Add the cream/egg mixture back to the saucepan and return heat to medium/low.  Stir frequently until the mixture thickens slightly and the temperature on a candy thermometer reaches 170 - 175.  The mixture should be thick enough to coat the back of a wooden spoon. 

Strain the mixture into the bowl with the peanut butter.  Stir to combine the peanut butter until the cream is smooth and peanut butter is fully incorporated.  Cover with plastic wrap and chill for 4 hours, or overnight until mixture is fully chilled. 

Churn peanut butter ice cream in your ice cream maker according to the manufacturer instructions.  Transfer ice cream to a freezer proof airtight container, adding drizzles of fudge ripple along the way.  Add as much or little as you like to suit your taste.  Swirl the fudge using a butter knife.  Cover and return to the freezer until firm, about 4 hours.