Peanut Butter Cup Ice Cream
What’s up with this weather? One day I’m sporting a hoodie and jeans, and the next I’m pulling out my shorts and tank top again! The past two days have been unseasonably warm here. Today we are topping out in the upper 80’s with a heat index in the 90’s. It feels like mid summer again! I’ve already morned the passing of summer and was starting to get excited about fall, when Mother Nature hits us with this?
I know I’ve shared with you before how much my husband likes ice cream. I’m certain he would eat a bowl everyday for the rest of his life if he could. Unfortunately, after being together for over eleven years that ice cream obsession has rubbed off on me as well. We always have our chest freezer stocked with homemade ice cream just in case the craving hits (which sadly is almost every night!). If you’re a peanut butter and chocolate fan, I don’t need to tell you that you’re going to like this ice cream. The truth is, you’re going to love it! Delicious Peanut Butter Cups nestled in creamy peanut butter ice cream. Need I say more?
Peanut Butter Cup Ice Cream
Delicious Peanut Butter Cups nestled in creamy peanut butter ice cream.
Yield: 1 quart
1 1/2 cups whole milk
1 1/2 cups heavy cream
1 1/4 cups creamy peanut butter
3/4 cup granulated sugar, divided
2 teaspoons vanilla extract
4 large egg yolks
1 1/2 cups chopped peanut butter cups (about 8 to 10 regular-sized peanut butter cups)
In a medium saucepan over medium heat, heat milk, cream, peanut butter, 1/2 cup sugar, and the vanilla, stirring occasionally, until steam appears and the liquid is hot (175 degrees) about 5 minutes.
When the milk mixture is cooking, in a separate bowl, whisk the yolks and 1/4 cup of sugar together until smooth. Slowly whisk about 1 cup of the hot milk mixture into the yolks to temper them. Then slowly whisk the tempered yolk mixture back into the remaining hot milk mixture. Continue to cook the custard mixture over medium heat until it is very hot but not simmering (180-185 degrees). Immediately pour custard into bowl set in the ice bath and let cool, stirring occasionally, for about 10 minutes. Remove the custard mixture from the ice bath. Cover tightly with plastic wrap and refrigerate until very cold (40 degrees), at least 4 hours and up to 24 hours.
Pour the mixture into the ice cream canister and churn following the manufacturer’s instructions until the mixture resembles the consistency of thick whipped cream. While the machine is running, slowly drop in the chopped peanut butter cups into the ice cream. After the peanut butter cups are added, continue churning until the mixture resembles soft served ice cream.
Transfer the ice cream to an airtight container. Cover the container and freeze the ice cream until it is firm, about 3 hours.
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