Peanut Butter Cup Ice Cream |
|
 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 14 |
|
This recipe is from the booklet that came with my Cuisinart ice cream maker. Of all the ice creams that I've made, this one has been the most popular with my official taste-testers (my kids, their friends and my husband). It's a delicious treat! I always follow the last step and place the ice cream in an airtight container in the freezer for at least 2 hours before servings. It makes for a firmer consistency. We don't often have leftovers from this, but it will keep in the freezer for a couple of days. Ingredients:
1 1/8 cups good quality peanut butter (not natural) |
3/4 cup granulated sugar |
1 1/4 cups whole milk |
2 cups heavy cream (i use fat free half and half) |
1 1/2 teaspoons pure vanilla extract |
1 cup chopped chocolate peanut butter cup (like reeses) |
Directions:
1. In a medium mixing bowl, use a hand mixer or whisk to combine the peanut butter and sugar until smooth.
2. Add the milk and mix on low speed until the sugar is dissolved, about 1 to 2 minutes.
3. Stir in the heavy cream (or half and half) and vanilla.
4. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 25 to 35 minutes.
5. Five minutes before mixing is completed, add the chopped candy through the top and let mix in completely.
6. 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 5 to 10 minutes before serving.
|
|