Peanut butter cup ice cream

Peanut Butter Cup Ice Cream

I have been torturing my children.  Yes, it’s true, just ask them.  For 2 weeks, there has been a package of 8 Reese’s peanut butter cups sitting in the fridge.  I issued the following orders.  Don’t touch them.  Don’t look at them.  Don’t breathe on them.  Period.  If I hadn’t laid down the law, that candy wouldn’t have lasted a day around here.  We get a little crazed over Reese’s.

This ice cream was delicious and so simple to make that the kids could have done it without me.  They liked it even more with some chocolate-peanut butter Magic Shell on top, but I thought it was perfect all on its own.  Peanut butter ice cream loaded with chopped up Reese’s cups?  There’s no need to improve on that.

{one year ago:  good ole’ fashioned dirt cups}
{two years ago:  croissant bread pudding}

Recipe:  Peanut Butter Cup Ice Cream

(adapted from The Perfect Scoop by David Lebovitz)

3/4 c. creamy peanut butter
3/4 c. + 2 Tbsp. granulated sugar
2 2/3 c. half-and-half
pinch of salt
1/8 tsp. pure vanilla extract
8 Reese’s peanut butter cups, chopped

Puree first 5 ingredients in a blender until smooth.  Chill mixture thoroughly in the refrigerator, then freeze in your ice cream maker according to manufacturer’s directions.  While ice cream is churning, chop peanut butter cups.  When ice cream is done, stir in chopped candy and freeze.  (You may also add the peanut butter cups during the last 3 or 4 minutes of churning.)  Makes 1 quart.

 

 

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