Last night I made Reeses peanut butter cup ice cream, from the Ben & Jerry’s Homemade Ice Cream & Dessert Book, which is great. The ice cream tasted just like Ben & Jerry’s, only better. It’s very rich, perfectly frozen (i.e. neither too soft or too hard, and not in the least icy) and in the words of my 7yo, Mika, “the best ice cream you’ve ever made”.
So here is the recipe. I used an egg beater to whisk everything, easier than a whisk and it gave it the right consistency. I used slightly less than the 3/4 cup of sugar, regular whipping cream, 1% milk and organic salted smooth peanut butter.
- 2 large eggs
- 3/4 cup sugar
- 2 cups whipping cream
- 1 cup milk
- 1/3 cup smooth natural peanut butter
- 8 Reeses peanut butter cups, chopped into largish bites
Whisk the eggs until light and frothy. Add the sugar slowly, whisking constantly to incorporate. Add the whipping cream and milk and whisk until smooth. Pour 1 cup of the mixture into a separate bowl and add the peanut butter to that bowl. Mix well and pour peanut butter mixture into the cream mixture. Whisk in until fully incorporated.
Freeze mixture in your ice cream maker as per the manufacturer’s instructions. Two minutes before the ice cream is due to be done add the peanut butter cup pieces.
Pour into a tupperware or similar container and freeze until hard (it should take about 5-6 hours).