Peanut Butter Cup Ice Cream

Ingredients

• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1/4 teaspoon salt
• 5 large egg yolks
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 1 1/2 cups peanut butter cups, chopped

Method

1. 1

   In a 6-quart saucepan, whisk together the milk, heavy cream, granulated sugar, brown sugar, and salt. Warm over medium heat, stirring occasionally, until steaming and sugar dissolves, about 5 minutes.

   5:00 · Warm milk mixture
2. 2

   In a medium bowl, whisk the egg yolks. Slowly ladle about 1 cup of the warm milk mixture into the yolks, whisking constantly to temper.

3. 3

   Pour the tempered yolk mixture back into the saucepan, whisking to combine. Cook over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 5 to 7 minutes. Do not let it boil.

   5:00 · Cook custard
4. 4

   Remove from heat and whisk in the peanut butter and vanilla extract until smooth and fully incorporated.

5. 5

   Strain the custard through a fine-mesh sieve into a clean bowl. Cover with plastic wrap pressed against the surface and refrigerate until completely chilled.

6. 6

   Pour the chilled base into an ice cream maker and churn according to the manufacturer's instructions until thickened to a soft-serve consistency, about 20 to 25 minutes.

   20:00 · Churn ice cream
7. 7

   During the last 2 minutes of churning, add the chopped peanut butter cups so they distribute evenly.

   2:00 · Mix in peanut butter cups
8. 8

   Transfer the ice cream to a freezer-safe container, smooth the top, and freeze until firm, at least 4 hours.