Prep 20 mins
Cook 45 mins
Yum . . . chocolate, peanut butter cups and ice cream! This is a Cook's Illustrated PLUS recipe! Does not include chilling and freezing time. The amount of peanut butter is a guesstimate, as it's nearly impossible to measure so I just put in a couple big scoops.
- 1 1⁄2 cups whole milk
- 1 1⁄2 cups heavy cream
- 3⁄4 cup granulated sugar
- 1 1⁄2 teaspoons vanilla
- 1 cup creamy peanut butter, adjust to taste
- 4 large egg yolks
- 1 cup chopped peanut butter cup
- Heat the milk, cream and 1/2 cup of the sugar until steam appears and the milk is warm (about 175 degrees), about 5 minutes.
- Meanwhile, whisk the yolks and remaining 1/4 cup sugar in a medium bowl until combined and pale yellow.
- Whisk half the warm milk mixture into the beaten yolks, 1/2 cup at a time, until combined.
- Whisk the milk-yolk mixture into the warm milk in the saucepan.
- Set the saucepan over medium heat and cook, stirring constantly with a wooden spoon, until steam appears, foam subsides, and the mixture is slightly thickened or an instant-read thermometer registers 180 to 185 degrees. (Do not boil the mixture, or the eggs will curdle.).
- Stir in peanut butter until well blended.
- Remove from heat pour into a medium size bowl.
- Fill a large bowl with ice water and place the medium size bowl over the ice bath; cool the custard to room temperature, stirring occasionally to help it cool.
- Cover and refrigerate until custard registers 40 degrees or lower, at least 3 hours or up to 24 hours.
- Add the vanilla extract and stir well.
- Freeze the custard following the manufacturer’s instructions.
- Once custard begins to freeze add chopped peanut butter cups.
- Churn until the mixture resembles soft-serve ice cream.
- Transfer the ice cream to an airtight container, press plastic wrap flush against the surface, cover the container, and freeze the ice cream until firm, at least 2 hours. (The ice cream will keep for up to 2 days.).