Peanut Butter Cup Ice Cream

READY IN: 1hr 5mins
YIELD: 1 quart




  • 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.).