Peanut Butter Cup Ice Cream
One of the easiest ice creams to make, the rich peanut butter flavors in this ice cream will have your friends and family in awe.
Makes about 8 cups
- 1¹∕³ cups good quality peanut butter (not natural)
- ¾ cup granulated sugar
- 1²∕³ cups whole milk
- 2¼ cups heavy cream
- 1½ teaspoons pure vanilla extract
- 1¼ cups chopped chocolate peanut butter cup candies (about 22 miniature peanut butter cups)
In a medium mixing bowl, use a hand mixer on low speed to
combine the peanut butter and sugar until smooth. Add the
milk and mix on low speed until the sugar is dissolved, about
1 to 2 minutes. Stir in the heavy cream and vanilla. Cover and
refrigerate 1 to 2 hours, or overnight.
Pour the mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. Five minutes before mixing is completed, add the chopped candy through the top and let mix in completely.
The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Nutritional information per serving (based on ½ cup):
Calories 340 (67% from fat)
- carb. 22g
- pro. 8g
- fat 27g
- sat. fat 11g
- chol. 50mg
- sod. 160mg
- calc. 61mg
- fiber 2g
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