Peanut Butter Cup Ice Cream

Recipe View 3 mins In a large bowl, whisk together the eggs and sugar using an electric mixer until the mixture becomes thick and pale yellow, about 3 minutes. This process incorporates air and creates a stable base for your ice cream.

Recipe View 2 mins In a small saucepan, gently heat the whole milk over low heat until it just begins to simmer. Gradually drizzle the hot milk into the egg mixture while whisking constantly and vigorously to temper the eggs, preventing them from scrambling. Then, return the entire mixture to the saucepan.

Recipe View 7 mins Cook over low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of a metal spoon. This typically takes about 5-7 minutes. Be careful not to boil the mixture, as this can cause it to curdle.

Recipe View 5 mins Remove the custard from the heat and whisk in the peanut butter until it is completely smooth and incorporated. Allow the mixture to cool slightly before whisking in the sweetened condensed milk, half-and-half, and vanilla extract until everything is well combined.

Recipe View 4 hrs Cover the mixture with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled. This step is crucial for achieving a smooth and creamy texture.

Recipe View 20 mins Pour the chilled mixture into your ice cream maker and freeze according to the manufacturer's instructions. The churning process aerates the mixture and creates the signature ice cream texture.

Recipe View 2 mins During the last few minutes of churning, when the ice cream is still soft and pliable, gently fold in the chopped peanut butter cups. Avoid over-mixing, as this can cause the chocolate to break down and discolor the ice cream.

Recipe View 2 hrs Transfer the ice cream to an airtight container and freeze for at least 2 hours, or until solid, before serving. This allows the flavors to meld together and the ice cream to reach its optimal consistency.