May 7, 2012

Peanut Butter Cup Ice Cream

I had a bit extra heavy cream, which meant I could try this recipe from Recipe Girl for Peanut Butter Cup Ice Cream. It's definitely loaded with peanut butter flavor. It's not quite as creamy as some other ice cream recipes, but it's still delicious.

Peanut Butter Cup Ice Cream
1 1/4 cups smooth peanut butter
3/4 cup granulated white sugar
1 1/4 cups whole milk
2 cups heavy whipping cream
1 1/2 teaspoons vanilla extract
1 1/2 cups chopped chocolate peanut butter cups

 In a medium mixing bowl, use an electric mixer to combine peanut butter and sugar until smooth. Add milk and mix on low until sugar is dissolved- a full two minutes. You don't want to be tasting crunches of sugar in your ice cream, so give it a chance to dissolve. Mix in heavy cream and vanilla, and beat until well combined and smooth. (Note: I misread the recipe and actually melted the peanut butter and sugar together on the stove, added the milk and heated until the sugar was incorporated and then removed from heat prior to adding the other ingredients. Oops. Turned out fine, though.)

Turn on your ice cream machine, pour the base in the freezer bowl, and let mix until thickened, about 25 to 30 minutes. (Note: Mine took less than 15 minutes to freeze.) A couple of minutes before you're ready stop the mixing, add in the chopped peanut butter cups. The ice cream will be a soft-serve consistency. You can eat it right away or freeze to eat later. If you freeze it for later, it will be more ice-cream-scoopable. Let it sit out for a few minutes before you try to scoop it.

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