(Note to Readers: I have a huge confession, which I consider almost a sin in the baking world. I NOT a fan of the chocolate/peanut butter combo. Except for the Girl Scout cookie, Tagalongs.)
I did a quick recipe search for peanut butter ice cream and found this one on the Food Network website. When searching for an ice cream I do have certain recipe requirements I think are essential: egg yolks, heavy cream and whole milk. I think dessert should be an indulgence and I want every ounce of fat a recipe calls for! And if necessary I will make the required changes.
The final product was a huge success! I thought the texture was very creamy and had excellent peanut butter flavor. I used mini Reece's peanut butter cups, which tasted great, but I should have chopped them a little smaller. To prepare the pb cups, I unwrapped them and froze them so they would be easier to chop. Next time I think I will use a food processor to chop the candy. All in all it was a great outcome for an untested recipe.
|Peanut Butter Cup Ice Cream|
Peanut Butter Cup Ice Cream
2 c. Heavy Cream
2 c. Whole Milk
1 t. Vanilla Extract
9 Egg Yolks
3/4 c. Sugar
1/2 c. Creamy Peanut Butter
Scald the cream and the milk in a saucepan.
Whisk together yolks and sugar. Temper the mixture with the scalding liquid and return to heat.
Whisk in the peanut butter until smooth.
Chill completely in an ice bath before freezing in an ice cream freezer.
You can keep the ice cream base in the refrigerator up to 7 days.
Fold in peanut butter cups after freezing the ice cream. I like to transfer the ice cream to my storage container and fold in the candy during the transfer process. Although I'm sure your instruction manual will give the manufacturer's recommendation on how to add-in candies or other items.