Monday, June 20, 2011

Peanut Butter Cup Ice Cream

Reese’s Peanut Butter Cups have always been one of my favorites.  I remember being at the Courgareat at BYU with one of my best friends Susanna and filling our white styrofoam cups with vanilla soft serve ice cream and then piling on the Reese’s peanut butter cups.  Then a few years ago, my friend Christie told me about an ice cream concoction that she made in her kitchen aid.  It had all the makings of something delicious, vanilla ice cream, peanut butter, peanut butter cups, and pretzels all mixed together in a kitchen aid.  It was thick, creamy, salty, sweet, and crunchy.  I ate this treat many, many times and often used more ice cream then one should eat in one sitting.  I nearly burned out my kitchen aid motor making it so many times. YIKES!  This recipe for peanut butter cup ice cream won't disappoint those who have a love for peanut butter in their hearts like I do!


Peanut Butter Cup Ice Cream

1 1/4 cups smooth peanut butter
3/4 cup white sugar
1 1/4 cups whole milk
2 cups heavy whipping cream
1 1/2 teaspoons vanilla
1/2 teaspoon kosher salt
1 1/2 cups chopped chocolate peanut butter cups

In a medium sauce pan combine milk, sugar and salt.  Over medium heat stir the milk until the sugar is dissolved.  Remove from heat and add peanut butter.  Stir until smooth.

Pour cream and vanilla into a medium sized bowl.  Pour peanut butter mixture into the cream and mix until combined.  Place a piece of plastic wrap on the surface of the ice cream base so that a skin doesn't form on the top.  Refrigerate until cold. 

Freeze in ice cream maker according the manufacturer’s instructions.  Once the ice cream is a soft-serve consistency, stir in the chopped peanut butter cups.  You can eat it right away or freeze to eat later.  If you freeze it for later, it will be more ice cream-scoopable (I prefer it this way).

Adapted from Recipe girl

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