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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Meet the Cook: It's the big flock of ducks my husband and I used to raise that inspired me to create this recipe. When we found ourselves with a surplus of their eggs, ice cream seemed a good place to put them. Our three children are 23, 15 and 3. -Sigrid Guillot, Thibodaux, Louisiana Ingredients:
1 envelope unflavored gelatin |
1/4 cup cold water |
1-3/4 cups milk |
1 cup sugar |
1/4 teaspoon salt |
3 egg yolks |
3 packages (16 ounces each) peanut butter cups, crumbled |
2 cups evaporated milk |
1 tablespoon vanilla extract |
Directions:
1. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; set aside.
2. In a large saucepan, heat milk to 175°; stir in sugar and salt until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Add peanut butter cups and softened gelatin; stir until melted.
3. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in evaporated milk and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
4. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturerâs directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: about 1 quart.
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