I loooove peanut butter. Have I mentioned this before? Yes, yes I most definitely have. I love nut butters in general, and as I have mentioned before, it’s a problem. I also happen to love ice cream. So, mix two of my favorite things together and you have one of the most dangerously delicious things to ever be produced on this earth: peanut butter cup ice cream. I also know I have said this before, but this is definitely the BEST ice cream I have ever made. Every time I think I’ve come up with the one. Nay. Nay I say. This is it. It’s the golden ticket of ice creams. The Stanley Cup.
I made it last night and let it get hard overnight in the freezer so it would be perfectly scoop-able for my photo shoot today. It was the perfect thing to come home too after the day I had in class. The day itself wasn’t bad, but since I tend to get to class first, I somehow got sucked into cutting up tripe. Do you know what tripe is? I’d rather not say too much about it, because I don’t want to gross anyone out when you should be day dreaming about this ice cream, but needless to say I had to stop eventually because my face was pale white. ugh the smell. If it wasn’t for the smell….The fact that people actually eat that willingly is BEYOND disgusting if you ask me.
anyway PEANUT BUTTER ICE CREAM. (and the funny thing is I made the ice cream technically after organ meat day, but it wasn’t as bad as I expected. I managed to handle almost all of my tongue. I had to pass it off to my partner though after a while) ok, AGAIN – forget everything I mentioned previously and focus on the most amazing ice cream you will ever make in your life. It’s so creamy and delicious. I’m almost sad that this ice cream is so good, because from now on, I will never be satisfied by any other store bought brand – sorry Ben and Jerry’s, but you have been replaced BIG TIME.
- 2 cups whole milk
- 1 ¼ cups heavy cream
- 1½ T cornstarch
- ⅔ cup sugar
- 2 tbsp. light corn syrup
- ¼ tsp. kosher salt
- ¼ cup cream cheese, softened
- ½ cup creamy no stir peanut butter
- 10 mini Reece's peanut butter cups, cut into large pieces
- In one small bowl, whisk together ¼ cup of milk and the cornstarch
- Place the cream cheese in a bowl and set aside.
- Open plastic bag with edges folded over set over an ice bath
- In a 4-quart saucepan, add the remaining milk, heavy cream, sugar, peanut butter, and salt. Whisk together until somewhat incorporated
- Over medium high heat, cook the mixture until it comes to a rolling boil. Then let boil for 4 minutes.
- Pour in the cornstarch slurry and mix well. Bring back to a boil and cook for 2 more minutes then remove from heat. Stir frequently.
- With your small measuring cup, scoop out about ¼ cup or more of the hot mixture and pour into the cream cheese bowl. Mix very well and then pour it back into the main pot. Stir well until thick.
- Pour the hot cream into the plastic bag over the ice bath. Let sit for at least 30 minutes or until completely cold. If you don't want to freeze right away, you can also put the plastic bag in your fridge for up to 3 days.
- Freezing: freeze according to your ice cream makers instructions. When scooping the ice cream out of the bowl, add several of the chopped pieces of Reece's between each layer so that there is at least one chunk in every bite!