Ingredients1 h 20 m servings 349 cals
- Heat milk in a saucepan over medium heat without boiling until steaming, about 4 minutes. Beat egg yolks and sugar in a large bowl. Slowly whisk hot milk into yolk mixture until well mixed; return mixture to saucepan and continue to cook on medium heat.
- Gradually stir peanut butter and vanilla extract into milk mixture until thoroughly combined, about 5 minutes. Pour peanut mixture into large bowl and cool for 15 minutes.
- Stir heavy cream and peanut butter cups into milk mixture, pour into an ice cream maker, and freeze according to the manufacturer's instructions.
Per Serving: 349 calories; 24.3 g fat; 28.3 g carbohydrates; 7.1 g protein; 147 mg cholesterol; 131 mg sodium. Full nutrition
ReviewsRead all reviews 6
Made for Recipe Group--yummy is an understatement. This is the best ice cream I have ever made. (And I've made a lot.) DH loves peanut butter and Reese's ice cream, and this is SO much better th...
I think I wish I never found it. Good bye diet! If you love peanut butter (like we do), you will love this ice cream. Very creamy and rich. We will be making it a lot! Thank you for the recipe!
Followed steps 1 and 2 using whole milk. Cooled 15-20 min (not completely cool), whisked in heavy cream. Refrigerated 6 hours. Stirred in ice cream maker 20 minutes. Cut 8-9 refrigerated pb cu...
Outstanding! I've made it twice now, the first time exactly as written, and we loved it. The second time. I used brown sugar in place of the white, which underscored the peanut butter flavor eve...
NOTE TO KA ICE CREAM MAKERS - remember to follow the instructions for making ice cream. Which includes cooling the ice cream mixture for several hours. If I could give this recipe more than 5 ...