1 to 2 servings
YouTube instructional video is at the bottom.
What you’ll need
Heavy whipping cream
Whole milk
Large eggs (Room temp)
Sugar
Salt
Natural peanut butter
Vanilla extract
Reese’s mini peanut butter cups
Tools you’ll need
1.5-quart ice cream maker (Cuisinart)
Airtight container or bowl
Plastic wrap
Whisk
Preparation of ingredients
Egg yolk mixture
Step 1- Separate 3 egg whites from 3 egg yolks. Add egg whites into a small bowl and add the egg yolks into a separate medium-sized bowl.
Step 2- In the bowl with the egg yolks, add 2/3 cup sugar and 1/8 teaspoon salt. Stir vigorously for 30 seconds or 1 minute or until mixture is a pale-yellow color.
Milk, cream and peanut butter mixture
Preheat fire to medium heat.
Step 3- Add 2 cups heavy whipping cream and 1 cup whole milk into a medium-sized pot. Stir and let get hot for 3 to 4 minutes. Add 1/4 cup natural peanut butter and stir with a whisk until the peanut butter has dissolved into the liquid.
Tempering the eggs
Step 4- While stirring the egg yolk and sugar mixture with a whisk, pour the hot milk, cream and peanut butter mixture in 3 separate times. This ensures the eggs doesn’t cook.
Making the custard
Preheat fire to medium low heat.
Step 5- Pour the milk, cream, peanut butter and egg yolk mixture back into a medium-sized pot and stir continuously for 6 minutes or until the mixture thickens.
Step 6- Pour the custard mixture into a mesh strainer with a medium-sized bowl underneath it. If the mesh strainer has egg particles and the custard mixture has a strong eggy smell, you’ve overcooked the custard and will have to make it over again.
Step 7- Add 2 or 3 teaspoons vanilla extract and stir until combined. Carefully add plastic wrap on top of the custard mixture. That will prevent a skin from forming on the top of the custard. Cover bowl with lid and place into fridge for 4 to 6 hours or overnight.
Note- Make sure you freeze the base of your ice cream maker 24 to 48 hours or according to the instructions on the manual of your ice cream maker, before you make your ice cream.
Assembling the ice cream
Step 8- Turn your ice cream maker on. Pour the custard mixture into the ice cream maker base and let churn for 10 minutes. Add 7.6 or 8 ounces of Reese’s mini peanut butter cups and let churn for an additional 15 minutes.
Step 9- Remove ice cream from the ice cream maker and place into an airtight container or bowl and cover with lid. Place into freezer for 4 to 6 hours before serving.
YouTube instructional video
