Peanut Butter Cup Ice Cream

4:38 AM

Yay, my sailor is home at last! I knew what lifestyle I was getting myself into when I started dating him (both of my parents were in the Navy as well), but it doesn't make deployments any easier on me or the kiddos. Nearly every email I write him I tell him what I've been cooking and whether we liked it or not, and since he has been stuck eating "boat food" for months, he made sure he gave me a list of things to make him when he got back!


One of things on my "honey-do" list to make for him was ice cream! I never realized the fact that even though HE was the one to buy me my ice cream maker for my birthday two years ago, he has never been home any of the times I've used it! I felt terrible about that revelation, and I made sure to remedy that right away. First on the menu - Peanut Butter Cup Ice Cream! Sadly, I don't know where I found this recipe since its been in my collection since before I owned my ice cream maker. Regardless, this is a great dessert! Extremely rich and sweet - that sweetened condensed milk sure helped make it extra rich. If you are a Reese's fan like us, this ice cream will definitely be right up your alley. Next time we make this, I will substitute Reese's Pieces and perhaps peanut butter chips in place of the peanut butter cups, just to shake it up. My sailor definitely approved of this dish! And thats what really matters :)

Peanut Butter Cup Ice Cream

1/4 cup sugar
3 eggs
1 cup whole milk
3/4 cup peanut butter
3/4 cup sweetened condensed milk
1/2 cup half and half
2 tablespoons vanilla extract
12 miniature peanut butter cups, chopped

1. In a medium bowl, beat the sugar and eggs with an electric mixer until thick, about 3 minutes. Set aside. Pour milk into a small saucepan, and bring to a simmer over low heat. Gradually drizzle the hot milk into the eggs while whisking vigorously. Then pour the whole mixture into the saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. Do not boil.

2. 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.

3. Pour the mixture into an ice cream maker, and freeze according to the manufacturer’s instructions. Fold in peanut butter cups when mixture is still soft, then transfer to a container and freeze until solid.

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