Marshmallow Cream:

1. In a saucepan over medium heat combine water, sugar, and corn syrup. Whisk occasionally. Heat the mixture until a candy thermometer reaches 240 degrees fahrenheit. 
2. While the sugar mixture is heating, beat egg whites and cream of tartar with a stand mixer or hand mixer. Beat on medium high setting until soft peaks form. 
3. Take sugar syrup mixture off heat when it reaches 240 degrees. 
4. With the mixer on low, slowly pour hot sugar syrup into the soft peak egg whites. 
5. When all the sugar syrup is added turn the mixer to medium high speed and whip until you have stiff peaks. 
6. Add vanilla at the end and beat until incorporated. 
7. The marshmallow cream will be thick and glossy. 
8. Store in an airtight container for two weeks.

‍Peanut Butter: 

1. Put 1 cup peanut butter in a microwave safe bowl and heat for 30 second increments. Stirring between each increment. The peanut butter should be nice and liquidy. 

‍Ice Cream: 

1. In a bowl combine cream base, 2 Tbsp pourable peanut butter, and 1 tsp of vanilla. Whisk to combine. 
2. Pour into the ice cream maker and churn. Add a few tablespoons of peanut butter and marshmallow cream to the churning ice cream. 
3. With a spoon help distribute the add-ins. 
4. Churn until the mix starts to look solid and firm. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing. 
5. Turn off the machine and layer the ice cream, the remaining marshmallow cream and peanut butter in an ice cream container. 
6. Give it a few mixes.
7. Cover and freeze for 8 hours or overnight. 

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