Peanut Butter Cup Ice Cream
The recipe Peanut Butter Cup Ice Cream can be made in roughly 3 hours and 20 minutes. This gluten free recipe serves 2 and costs $3.92 per serving. This dessert has 1818 calories, 58g of protein, and 107g of fat per serving. It is perfect for Summer. This recipe from Allrecipes has 217 fans. Head to the store and pick up eggs, sweetened condensed milk, whole milk, and a few other things to make it today. Overall, this recipe earns an outstanding spoonacular score of 94%. Similar recipes include Two-Ingredient Ice Cream (Reese's Mini Peanut Butter Cup Ice Cream), Peanut Butter Cup Ice Cream, and Peanut Butter Cup Ice Cream.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 5 minutes
Ingredients:
3 eggs
1/2 cup half-and-half cream
3/4 cup peanut butter
12 miniature peanut butter cups, chopped
1/4 cup sugar
3/4 cup sweetened condensed milk
2 teaspoons vanilla extract
1 cup whole milk
Equipment:
hand mixer
bowl
sauce pan
whisk
Cooking instruction summary:
In a medium bowl, beat the sugar and eggs with an electric mixer until thick, about 3 minutes. Set aside. Pour milk into a small saucepan, and bring to a simmer over low heat. Gradually drizzle the hot milk into the eggs while whisking vigorously. Then pour the whole mixture into the saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. Do not boil.Remove from heat, and whisk in peanut butter. Allow to cool slightly, then whisk in the sweetened condensed milk, half-and-half and vanilla. Cover and refrigerate until chilled.Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Fold in peanut butter cups when mixture is still soft, then transfer to a container, and freeze until solid.Kitchen-Friendly View
Step by step:
1. In a medium bowl, beat the sugar and eggs with an electric mixer until thick, about 3 minutes. Set aside.
2. Pour milk into a small saucepan, and bring to a simmer over low heat. Gradually drizzle the hot milk into the eggs while whisking vigorously. Then pour the whole mixture into the saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. Do not boil.
3. Remove from heat, and whisk in peanut butter. Allow to cool slightly, then whisk in the sweetened condensed milk, half-and-half and vanilla. Cover and refrigerate until chilled.
Nutrition Information:
covered percent of daily need
