Peanut Butter Cup Ice Cream
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • 1½ cups milk
  • 2½ cups cream (divided)
  • ⅓ cup white granulated sugar
  • ⅓ cup brown sugar
  • ½ teaspoon vanilla
  • Pinch of salt
  • 4 egg yolks
  • 1½ c, chopped peanut butter cups
Instructions
  1. Combine the milk, 1½ cups of the cream (save the other cup for later), sugar, brown sugar, vanilla and salt in a medium saucepan. Heat the base until it begins to steam, whisking continuously.
  2. When the base begins to steam, pour one- half cup out of the pan and into the egg yolks, whisk immediately.
  3. Add another ½ cup of the milk to the eggs. Whisk.
  4. When completely combined, add the yolk mixture back into the rest of the of the base, and heat until the mixture reaches 170°F, or until it coats the back of a spoon.
  5. Remove immediately from heat and pour through a fine mesh sieve using whisk to push through.
  6. Add in the remaining cup of cold cream and let chill for 3 or 4 hours or overnight.
  7. Pour the base into an ice cream maker and churn according to your ice cream maker manufacturer's instructions.
  8. When 1 minute remains, add in peanut butter cups and let stir for full minute. Don't add earlier, as you don't want to overprocess and break up the peanut butter cups.
  9. Yield: Makes a quart ane one-half of ice cream.
Other additions:
  1. teaspoons instant coffee granules and 1 t. coffee extract to make coffee ice cream
  2. Add 4 oz. of Heath bar crunchies to make toffee ice cream
  3. Sprinkle ¼ c. sugar over 1½ c. sliced strawberries and let set for ½ hour to make strawberry ice cream. Pour in juice and strawberries at 1 minute to go mark.
Recipe by Dishin & Dishes at https://www.dishinanddishes.com/peanut-butter-cup-ice-cream/