Ice Cream Contest Entrant #2: Jeanne’s Peanut Butter Cup
Entrant #2: Peanut Butter Cup Ice Cream
Inspiration: It was one of the first great adventures in my new IBK (itty bitty kitchen) in my new apartment.
Quote from Neighbor: “Will you be making more soon?”
(Check out Entry #1: Faith’s Honey Ice Cream with Fig-Sesame Swirls.)
Click through below for the recipe.
Peanut Butter Cup Ice Cream
1/4 cup sugar
1 cup whole milk
3/4 cup creamy peanut butter (not natural)
3/4 cup sweetened condensed milk
1/2 cup heavy cream
2 1/2 tsps vanilla extract
12 minature peanut putter cups, quartered
In a medium bowl, beat sugar and eggs with an electric mixer until thick, about 3 minutes. Set aside.
Pour milk into a small saucepan. Allow to simmer over low heat. Be very careful as you do not want it to boil. Temper the hot milk into the eggs by slowly drizzling the milk into the eggs while whisking quickly. Pour the entire mixture back into the saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a spoon. Again do not allow to boil.
Remove from heat, and whisk in peanut butter. Allow to cool slightly, then whisk in the sweetened condensed milk, half-and-half and vanilla. Cover and refrigerate until chilled.
Pour the combined mixture into an ice cream maker, and freeze according to the manufacturer’s instructions.
After the ice cream has been churning for 15 minutes, add the peanut butter cups. Transfer ice cream to a container, and freeze until solid, about two hours.