Peanut Butter Cup Ice Cream Recipes

Steps:

• Heat milk in a saucepan over medium heat without boiling until steaming, about 4 minutes. Beat egg yolks and sugar in a large bowl. Slowly whisk hot milk into yolk mixture until well mixed; return mixture to saucepan and continue to cook on medium heat.
• Gradually stir peanut butter and vanilla extract into milk mixture until thoroughly combined, about 5 minutes. Pour peanut mixture into large bowl and cool for 15 minutes.
• Stir heavy cream and peanut butter cups into milk mixture, pour into an ice cream maker, and freeze according to the manufacturer's instructions.

Steps:

• 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.).