Tuesday, October 20, 2009

Peanut Butter Cup Ice Cream

When I asked Michael if he likes peanut butter, he said "a little too much."
When I asked Katie to tell me what comes to her mind at the mere thought of peanut butter, she said "It's my thing! I eat it out of the jar with a spoon!"
I won't even tell you what April told me when I asked her how she feels about peanut butter. (so funny!)
Anyway, when I decided to do a bunch of ice cream recipes, I knew I'd have to include something sinfully peanut butter, and this one DEFINITELY fits that description. You MUST try it!
Serious yum.

1 cup whole milk
3 large eggs
1 cup sugar
1 cup peanut butter, creamy not chunky
1/4 tsp salt
2 cups heavy cream
1 tbs PURE vanilla extract
8 regular size peanut butter cups, chopped

Heat a pan and add milk, bringing it to a simmer.
Meanwhile, blend the sugar and eggs together until creamy.
Pour the milk into the bowl with the egg and sugar mixture. Blend together. After mixture is well blended, place mixture back into saucepan on low heat. Continue to stir the mixture with a wire whisk continuously for about 3 minutes. Remove the saucepan from the stove top and add peanut butter and salt, mixing well.
Take the whole mixture and pour contents through a strainer into a clean bowl. Add the cream and vanilla and stir. Pour into ice cream maker and freeze according to the manufacturer's instructions. Transfer to a freezer safe container. Stir in chopped peanut butter cups. Place container in the freezer and freeze until firm.

Don't forget to add the salt! It really makes it taste more like salted peanuts!
Before adding the peanut butter cups, I unwrap them, place them on a plate and then place them in the freezer for about an hour. It makes the chopping much easier and they won't break apart when you stir them into the ice cream.
Feel free to add any other kinds of chopped candy or cookies. I added chopped Oreos to the batch pictured above. SO good!

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