As you all know, I’m not a big fan of peanut butter. On our recent trip to Florida, I found some new mini Reese’s Peanut Butter Cups, and figured my hubby would love them. It might surprise you, as it did my husband, that I ate almost the entire snack-size bag in a few minutes. These little gems are absolutely delicious. They’re the perfect size for a snack. As soon as I finished the bag, I knew two things: 1. I had to buy some more, if anything so that JF could have some!, and 2. I just knew I had to make ice cream with them!
This is one of the best ice creams I have ever had. Creamy vanilla ice cream, with fudge and mini peanut butter cups in every bite! If you like Moose Tracks, fudge, peanut butter, or ice cream, you’ll love this.
By the way, do yourself a favor and buy some extra bags of the mini peanut butter cups…it will save you a trip to the store later!
- 2 cups milk
- 2 cups heavy cream
- 3/4 cup sugar
- 4 egg yolks
- 1 tablespoon vanilla extract
- 8 oz. package Mini Reese’s Peanut Butter Cups
- 1 cup hot fudge topping
In a medium saucepan, combine the milk, cream, and vanilla extract, and bring to a simmer over medium heat.
Once simmering, add the sugar. Cook, stirring occasionally, until the sugar has dissolved.
In a medium bowl, beat the egg yolks. Whisk in 1 cup of the vanilla cream mixture a little bit at a time until combined.
Pour the egg mixture into the saucepan, and cook over medium-low heat, stirring occasionally. Cook until the cream custard reaches 175 degrees on a candy thermometer, or until it coats the back of a spoon.
Pour the custard into a large bowl, and freeze for at least 3 hours.
Once you are ready to make the ice cream, remove from the freezer, and pour the custard into your ice cream maker, and freeze.
Once the ice cream is done, add in the mini peanut butter cups, and continue freezing for 30 seconds.
Pour in the fudge, and process for another 30 seconds.
Pour the ice cream into a freezer-safe bowl, and freeze for at least 3 hours before enjoying!
Makes 1 quart of ice cream.Original Recipe by La Casa de Sweets