Peanut Butter Cup Ice Cream

(from kintyre’s recipe box)

Per Serving: Calories 261 (69% from fat), carbohydrates 15g, protein 6g, fat 21g, Saturated fat 9g, cholesterol 43g, sodium 110 mg, calcium 49mg, fiber 1g

Source: Ice Cream Maker cookbook

Serves 14 people

Categories: dessert, not tried

Ingredients

  • 1 1/8 cups good quality peanut butter (not natural)
  • 3/4 cup granulated sugar
  • 1 1/4 cups whole milk
  • 2 cups heavy cream
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup chopped chocolate peanut butter cup candies

Directions

  1. In a medium mixing bowl, use a hand mixer or whisk to combine the peanut butter and sugar until smooth.

  2. Add the milk and mix on low speed until the sugar is dissolved, about 1 to 2 minutes.

  3. Stir in the heavy cream and vanilla.

  4. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 25 to 35 minutes.

  5. Five minutes before mixing is completed, add the chopped candy through the top and let mix in completely.

  6. The ice cream will have a soft, creamy texture.

  7. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.

  8. Remove from freezer about 15 minutes before serving.

Email to a friend | Print this recipe | Back