Peanut Butter Cup Ice Cream

Rich, creamy, peanut butter ice cream loaded with chocolate peanut butter cups!

Original recipe makes 1 quart

Ingredients

1/4 cup sugar
3 eggs
1 cup whole milk
3/4 cup peanut butter
3/4 cup sweetened condensed milk
1/2 cup half-and-half cream
2 teaspoons vanilla extract
12 miniature peanut butter cups, chopped

Directions

1. In a medium bowl, beat the sugar and eggs with an electric mixer until thick, about 3 minutes. Set aside. Pour milk into a small saucepan, and bring to a simmer over low heat. Gradually drizzle the hot milk into the eggs while whisking vigorously. Then pour the whole mixture into the saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. Do not boil.
2. Remove from heat, and whisk in peanut butter. Allow to cool slightly, then whisk in the sweetened condensed milk, half-and-half and vanilla. Cover and refrigerate until chilled.
3. Pour the mixture into an ice cream maker, and freeze according to the manufacturer’s instructions. Fold in peanut butter cups when mixture is still soft, then transfer to a container, and freeze until solid.

Nutrition

Calories: 387 kcal
Carbohydrates: 35.4 g
Cholesterol: 98 mg
Fat: 22.9 g
Fiber: 1.9 g
Protein: 13.3 g
Sodium: 229 mg

Related Recipes:

Chocolate Kiss Peanut Butter Pie Peanut Butter Cake Butter Pecan Ice Cream Peanut Butter Ice Cream Pie I Peanut Butter Ice Cream Peanut Butter Ice Cream Pie II Homemade Peanut Butter Ice Cream Banana and Peanut Butter 4-Ingredient ‘Ice Cream’ Chocolate Peanut Butter Cream Cheese Bars Peanut Butter Cup Chocolate Cupcakes with Toasted Peanut Butter Meringue Frosting