Rating: 4.5 stars
117 Ratings
  • 5 star values: 80
  • 4 star values: 23
  • 3 star values: 13
  • 2 star values: 1
  • 1 star values: 0

Rich, creamy, peanut butter ice cream loaded with chocolate peanut butter cups!

Recipe Summary

cook:
5 mins
additional:
3 hrs
total:
3 hrs 20 mins
prep:
15 mins
Servings:
8
Yield:
1 quart
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, beat the sugar and eggs with an electric mixer until thick, about 3 minutes. Set aside. Pour milk into a small saucepan, and bring to a simmer over low heat. Gradually drizzle the hot milk into the eggs while whisking vigorously. Then pour the whole mixture into the saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. Do not boil.

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  • Remove from heat, and whisk in peanut butter. Allow to cool slightly, then whisk in the sweetened condensed milk, half-and-half and vanilla. Cover and refrigerate until chilled.

  • Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Fold in peanut butter cups when mixture is still soft, then transfer to a container, and freeze until solid.

Nutrition Facts

387 calories; protein 13.3g; carbohydrates 35.4g; fat 22.9g; cholesterol 88.9mg; sodium 228.9mg. Full Nutrition
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