Ice Cream question
Hi all -
Gonna be making some ice cream in a few days and have decided to go for a peanut butter type affair. I was toying with going for just peanut butter ice cream (i.e completely mixing the peanut butter into the base), but have decided to do a peanut butter and chocolate fudge swirl.
My problem is, even though i've gone for the smoothest peanut butter I could find, I think it's still too heavy for producing a decent swirl. I was thinking about using a bit of single or double cream as a thinner, but I don't really want to give the peanut butter a texture similar to the ice cream.
So, my question is - what to do? Can it be melted down like the fudge, or, if not, is there a way of making it "gloopy" enough to swirl properly as opposed to just coagulating at the bottom?