I was so sad when I finished off my last half-pint of Peanut Butter Ice Cream, I promptly decided I needed to make more. After conferring with a friend, we decided the only way to improve upon the already perfect ice cream would be to add some Reese’s Peanut Butter Cups. After all, don’t peanut butter cups make everything better?
- 2 c. heavy whipping cream, divided
- 1 c. peanut butter
- 1 c. peanut butter chips
- 2 c. half and half
- 1 c. sugar
- 8 egg yolks
- 4 tsp. vanilla
- 1/8 tsp. salt
- peanut butter sauce
- 10.5 oz. bag Reese’s Peanut Butter Cups, chopped
- In a small saucepan place 1 cup whipping cream, peanut butter and peanut butter chips over medium-low heat, stirring until combined. Remove from heat; set aside. Simultaneously place half and half in a medium saucepan over medium heat and heat until very hot but not boiling, stirring often. Remove from heat and set aside.
- Place egg yolks in mixing bowl. Attach bowl and wire whip to mixer. Turn speed to 2 and gradually add sugar; mix until well blended and slightly thickened. Very gradually add peanut butter mixture and half-and-half; mix until well blended. Return the mixture to the medium saucepan. Cook over medium heat stirring constantly until small bubbles form around the edge and mixture is steamy. Do not boil.
- Transfer to a large bowl; stir in remaining whipping cream, vanilla and salt. Cover and chill thoroughly, at least 8 hours.
- Assemble and engage freeze bowl, dasher and drive assembly as directed. Turn to STIR (speed 1). Using a container with a pour spout, pour mixture into freeze bowl. Stir for 10 to 15 minutes or until desired consistency is reached, adding peanut butter sauce during the last 1 to 2 minutes of freeze time, if desired (Or you can add to the ice cream while packing it.) Immediately transfer ice cream into serving dishes or freeze in an airtight container.
I made a peanut butter sauce by melting the following approximate ingredients in a small pot on the stove: 1 cup of peanut butter, 3 tablespoons butter, 1 tablespoon corn syrup and 1 tablespoon brown sugar. Then I let it cool while I was mixing the ice cream.
Add additional sauce and peanut butter cups when serving or layer the ingredients into pints and store them in your freezer for a rainy day. Makes approximately 4 1/2 pints.
I promise this ice cream is so good that once you pick up your spoon you won’t be able to stop until the ice cream is gone.