Reese's Peanut Butter Ice Cream takes vanilla up a notch with the addition of creamy peanut butter and Reese's cups. This one isn't just for peanut butter lovers, friends!
Course Dessert
Cuisine American
Keyword Reeses peanut butter ice cream
Prep Time 20 minutesminutes
churn time 25 minutesminutes
Total Time 45 minutesminutes
Servings 81-cup servings
Calories 484kcal
Author Sue Ringsdorf
Ingredients
4largeegg yolks
3/4cupgranulated sugar
2cups2% milk
2cupsheavy cream
1/2cupcreamy peanut butter
2Tablespoonsvanilla extract
36extra mini Reeses peanut butter cups- or about one cup chopped
Instructions
Temper eggs. Combine the egg yolks and 1/2 cup of sugar in a mixing bowl. Add the milk into a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.) When the milk is hot, pour 1/2 cup at a time into the eggs, whisking constantly. Then pour the egg mixture back into the pan and heat to 165 degrees.
Add peanut butter. Add the peanut butter to the hot tempered egg mixture and stir until creamy.
Add remaining ingredients. Pour the hot mixture into an 8-cup measuring cup or large bowl. Then add the remaining sugar, the heavy cream, and vanilla extract. Whisk well.
Chill. Chill the ice cream mixture in the refrigerator until cold.
Churn ice cream. Start your 2-quart ice cream maker (I use a KitchenAid Attachment – linked below.) and pour the chilled ice cream mixture into the bowl while it’s running. Let the mixer churn until the ice cream sets. You’ll see it start to thicken and rise toward the top of the bowl. The mixer may slow down slightly.
Add Reeses peanut butter cups. Spoon the ice cream into a freezer safe container and add the chopped Reeses peanut butter cups. Stir together.
Freeze. Place container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.
Serve. Serve the ice cream with some extra Reese’s peanut butter cups, if desired!
Notes
** This recipe is for a 2-quart ice cream maker. If using a smaller size, you will need to adjust recipe quantities. Make sure your machine has enough room for the ice cream to expand as it freezes. If it doesn’t have room, it will stay in liquid form!You’ll want to temper your eggs so that they are safe to eat in raw form. You can also use pasteurized eggs instead if you can find them in the grocery store.