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    You are in: Home / Recipes / Peanut Butter Cup Ice Cream Recipe
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    Peanut Butter Cup Ice Cream

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    Galley Wench's Note:

    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.

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    Ingredients:

    Yield:

    quart

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Meanwhile, whisk the yolks and remaining 1/4 cup sugar in a medium bowl until combined and pale yellow.
    3. 3
      Whisk half the warm milk mixture into the beaten yolks, 1/2 cup at a time, until combined.
    4. 4
      Whisk the milk-yolk mixture into the warm milk in the saucepan.
    5. 5
      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.).
    6. 6
      Stir in peanut butter until well blended.
    7. 7
      Remove from heat pour into a medium size bowl.
    8. 8
      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.
    9. 9
      Cover and refrigerate until custard registers 40 degrees or lower, at least 3 hours or up to 24 hours.
    10. 10
      Add the vanilla extract and stir well.
    11. 11
      Freeze the custard following the manufacturer’s instructions.
    12. 12
      Once custard begins to freeze add chopped peanut butter cups.
    13. 13
      Churn until the mixture resembles soft-serve ice cream.
    14. 14
      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.).

    Ratings & Reviews:

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    Nutritional Facts for Peanut Butter Cup Ice Cream

    Serving Size: 1 (1205 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3785.8
     
    Calories from Fat 2628
    69%
    Total Fat 292.0 g
    449%
    Saturated Fat 122.1 g
    610%
    Cholesterol 1364.8 mg
    454%
    Sodium 1499.4 mg
    62%
    Total Carbohydrate 230.1 g
    76%
    Dietary Fiber 15.4 g
    61%
    Sugars 194.4 g
    777%
    Protein 94.6 g
    189%

    The following items or measurements are not included:

    peanut butter cups

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