Ready in 45 minutes
For real peanut-butter-lovers, the ultimate in frozen treats: peanut butter-flavored ice cream studded with chunks of peanut butter cups. Non Cognomina makes a standard vanilla custard base using whole milk, strains it, then adds 2 tablespoons of peanut butter per cup of custard and emulsifies it with a hand blender. Chill thoroughly and freeze in your ice cream maker per manufacturers instructions. To add peanut butter cups, freeze them, then break them up by hand. Add to the ice cream right as it finishes churning. Pack the ice cream in a container and freeze it for a few hours or overnight for best results.
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Cook the anglaise, strain into a large measuring up (I use an 8 cup), add 2 tablespoons peanut butter per cup of anglaise, buzz with a hand blender, then chill.
Use chilled base according to manufacturers instructions to make ice cream. There is no need to add additional yolks.
Stir in broken PB Cups candy at end of ice cream making cycle, while the ice cream is still soft. Place ice cream in freezer for a few hours or overnight for best results.
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