Peanut Butter Cup Ice Cream
 
Prep time
Cook time
Total time
 
This outrageously creamy peanut butter cup ice cream will put every store bought version you have ever had to shame.
Author:
Recipe type: Ice Cream, Dessert
Ingredients
  • 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
Instructions
  1. In one small bowl, whisk together ¼ cup of milk and the cornstarch
  2. Place the cream cheese in a bowl and set aside.
  3. Open plastic bag with edges folded over set over an ice bath
  4. In a 4-quart saucepan, add the remaining milk, heavy cream, sugar, peanut butter, and salt. Whisk together until somewhat incorporated
  5. Over medium high heat, cook the mixture until it comes to a rolling boil. Then let boil for 4 minutes.
  6. 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.
  7. 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.
  8. 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.
  9. 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!
Recipe by A Sue Chef at https://www.asuechef.com/peanut-butter-cup-ice-cream/