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Peanut Butter Cup Ice Cream


As I have mentioned a time or two, peanut butter and chocolate are one of the combinations that everyone in my house loves.  Usually, barring any major baking catstrophes, if a recipe calls for these two ingredients it is sure to be a hit especially with my husband.  When I stumbled onto this recipe at The Farm Girl Recipes I knew it was going into the Ice Cream Friday series. 

This ice cream has a wonderfully smooth texture thanks to the creamy peanut butter and heavy cream.  It has the salty flavor one expects, but is balanced nicely with the sweetness from the sugar and the chocolate.  Oh, and I can't forget to mention the chunks of peanut butter cups throughout.   The only thing that could have made it better was a covering in hot fudge, but we didn't not have any.  So, my poor family suffered through and it all up without fudge and let me tell ya they were real troopers about it.  ENJOY!

I'm linking up, go check some other great recipes!










Peanut Butter Cup Ice Cream
Recipe Source: Modified slightly from  The Farm Girl Recipes

1 1/2 c smooth peanut butter
3/4 c white sugar
2 cups milk
1 1/4 heavy whipping cream
2 T vanilla extract
12 regular sized peanut butter cups, frozen and chopped

To make the base, combine peanut butter and sugar until smooth using an electric mixer. Add milk and mix on low until sugar is dissolved- a full two minutes. Really give this some time or you will end up with grainy spots from the sugar.  Add the heavy cream and vanilla and beat until well combined and smooth.  Refrigerate at least 1 hour to chill the mixture.


Follow your ice cream makers directions and process the base. A couple of minutes before you're ready stop the mixing, add in the chopped, frozen peanut butter cups. The ice cream will be a soft-serve consistency at this point.  You can eat it now, or place in the freezer for a hard set.

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Comments

  1. CaroleMarch 8, 2013 at 5:15 PM

    Jenn, one for the PB fans! Thanks for linking in to Food on Friday. Cheers

    ReplyDelete

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