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Does anyone have an idea of how to make a good peanut butter mix in for a chocolate-peanut butter ice cream? I'm looking for something that is similar to Haggan Das or other store bought peanut butter mix-in. They add something to it which changes the consistency, but I'm not sure what the secret is. It's sort of harder in a way than if you just mixed in pure peanut butter.
I know some recipes have you mix the peanut butter with confectioner sugar, which sort of makes it like a Reeses texture. I like that too, but curious how they do the other mix-ins.
I would try melting the PB it together with peanut butter chips, about 50/50 by volume, cool somewhat to be pourable but not melt the ice cream too much, and use that as a mix in. the chips are harder in texture and will probably get you the final texture you're looking for. I have not done this myself, TBH, but this is the first method I would try to get such a result.
I would get the pourable peanut butter sold for food preparation. There is the extra creamy peanut butter but I'm not sure that is the same texture as ice cream. Tillamook makes a good chocolate peanut butter ice cream.
1. Coconut oil or other fat (including nasty hydrogenated fat) that hardens when cold. Natural peanut oil is not among those that firm up as much. Butter would work but might give more of its own flavor than you want.
2. Syrups. The water content makes them want to freeze.
Look at what is added to make quick-hardening chocolate shells for dipping bananas. Hydrogenated oil.
I'd look in the ice cream toppings section for a peanut butter ice cream pour over - like the chocolate that hardens into a shell when it's cold.
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