1 1/2cupschopped peanut butter cups, about 8 to 10 regular-sized peanut butter cups
Instructions
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.