Peanut Butter Cup Ice Cream

Ingredients:

6 egg yolks

2 cups whole milk, preferably organic

1 1/4 cup heavy cream, preferably organic

3/4 cup sugar

1/4 tsp salt

1 tbsp vanilla bean paste OR seeds from 1 vanilla bean OR 1 tbsp pure vanilla extract

1 cup roughly chopped peanut butter cups

special equipment: ice cream maker

Directions:

In a medium bowl, whisk together the egg yolks and sugar until thick and pale yellow. Set aside.

Combine the whole milk, cream and vanilla in a saucepot. Turn the heat to medium and heat until small bubbles appear all around the sides of the pot. Turn down heat to low. Carefully, ladle one cup of milk and slowly stream it into the egg yolks, whisking while you stream. Follow with one more cup of hot milk, slowly streaming into the yolks {slow is key here}. Whisk until well combined then slowly drizzle this hot egg yolk/milk mixture into the mixture on the stove. Stir well to combine.

Turn up the heat slightly {more to a medium/low now} and start slowly stirring the mixture with a spoon. It's best to use a large wooden spoon here if you have one. Keep slowly stirring the pot continuously for about 10 minutes or so until the mixture thickens. You'll feel it thicken when you stir and it's done when it coats the back of your spoon. A great way to test this is to bring the spoon up from the mixture and swipe your finger down it. If the swiped finger line stays, it's done. Immediately remove the pot from the stove but don't stop stirring for another three minutes.

Pour this mixture into tupperware and place in the fridge for four hours to cool down. You need it to be cold to make the ice cream!

When the base has cooled thoroughly, start your ice cream maker. The bowl of the ice cream maker should be frozen. I keep mine in the freezer at all times when I'm not using it. With the motor running, slowly pour in the ice cream base. Add the salt. Let the ice cream churn for about 25 minutes until thick. Add the chopped peanut butter cups at the end when the ice cream is very thick.

Scoop ice cream back into tupperware and place back in the freezer for an hour to harden up. Alternatively, you can eat it right away but it will be more like soft serve {which I prefer, actually}.

Time:

active time ~ 30 minutes

total time ~ 5 hours {a good Saturday afternoon activity}

Comments