Thursday, August 19, 2010

Peanut Butter Cup Ice Cream

I have been putting off posting this beautiful recipe because it lacked a photo. 
But I can't keep it from you any longer. 
July was National Ice Cream month, but there is NO limiting the gloriousness of ice cream to one month. 
Share the love! 
And enjoy a cup or two of this peanut butter ice cream today!

1 cup creamy peanut butter (not natural)
3/4 cup sugar
1 1/4 cups whole (or 2%) milk
2 cups heavy cream
1 1/2 tsp vanilla extract
1 cup chopped chocolate peanut butter cup candies

In  medium mixing bowl, use a hand mixer or whisk (or a stand mixer's whisk) to combine the peanut butter and sugar until smooth. Add the milk and mix on low speed until the sugar in dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 25-36 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.

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