Reese's Peanut Butter Ice Cream

5 from 4 votes

Reese's Peanut Butter Ice Cream

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

Cook Time 30

chill time 6

Total Time 6 50

Servings 1-cup servings

Calories 484kcal

Author Sue Ringsdorf

Ingredients

4 large egg yolks
3/4 cup granulated sugar - divided
2 cups 2% milk
2 cups heavy cream
1/2 cup creamy peanut butter
2 Tablespoons vanilla extract
pinch of salt
36 extra mini Reeses peanut butter cups - or about one cup chopped

Instructions

Temper eggs. Combine the egg yolks and 1/4 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, drizzle about one cup of it into the eggs/sugar, whisking constantly. Then pour the egg mixture back into the pan, plus the remaining 1/2 cup sugar, and heat to 165 degrees.
4 large egg yolks, 3/4 cup granulated sugar, 2 cups 2% milk
Add peanut butter. Add the peanut butter to the hot tempered egg mixture and stir until creamy.
1/2 cup creamy peanut butter
Add remaining ingredients. Pour the hot mixture into an 8-cup measuring cup or large bowl. Then add the remaining sugar, the heavy cream, vanilla extract, and pinch of salt. Whisk well.
2 cups heavy cream, 2 Tablespoons vanilla extract, pinch of salt
Chill. Cover the liquid mixture with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY 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.
36 extra mini Reeses peanut butter cups
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.

Nutrition