Peanut Butter Ice Cream with Peanut Butter Cups
The next best thing to peanut butter ice cream is peanut butter ice cream with peanut butter cups in it. This recipe hits the sweet spot!
Equipment
- Ice Cream Machine
Ingredients
- 1 cup heavy cream
- 2 cups whole milk
- ½ cup granulated sugar
- ⅛ tsp fine sea salt
- 5 ex-large egg yolks
- 1 cup peanut butter
- ½ tsp vanilla extract
- 1 cup small peanut butter cups cut into bite size pieces
Instructions
- Add heavy cream, milk, sugar and salt into a saucepan. Bring to a simmer, stirring constantly until sugar has dissolved completely. This will take about 5 minutes.Remove saucepan from heat.
- In a medium sized bowl, whisk egg yolks. Temper cream mixture by slowly whisking in about a third of the hot cream into the yolks, whisking constantly. Whisk the yolk mixture back into the saucepan with the cream.Place the saucepan with the cream/yolk mixture on medium-low heat and gently cook until it is thick enough to coat the back of a spoon, (about 170° F)
- Strain through a fine-mesh sieve into a bowl. Whisk in peanut butter and vanilla extract. Cool mixture to room temperature and then cover and chill at least 4 hours or overnight.
- Churn in an ice cream machine according to manufacturer's instructions. Stir in chopped peanut butter cups and pour into a freezer container. Place in freezer and freeze until firm.
