Peanut Butter Cup Ice Cream


1 1/3 c. good quality peanut butter (not natural)

3/4 c. sugar

1 2/3 c. whole milk

2 1/4 c. heavy cream

1 1/2 t. vanilla extract

1/2  of an 8 oz bag of Resees minis


In med bowl of stand mixer affixed with paddle attachment, combine peanut butter and sugar at low speed until smooth.  Add the milk and continue to mix on low speed until sugar is dissolved, 1-2 minutes. Stir in the heavy cream and vanilla.  Cover and refrigerate over night.


Pour mixture into an ice cream maker following manufacturers directions.  Five minutes before mixing is complete add the Resees Minis and let mix in completely.


The ice cream will have a cream texture.  If firmer ice cream is desired transfer the ice cream to an airtight container and freeze for at least 2 hrs.  Remove from freezer 15 minutes before serving.