I'm back in the kitchen! We are home from vacation, unpacked, and settled into our summer routine. We stay up late, sleep in, and just relax during the day. My girls wanted to make cookies, but it's just too hot to turn on the oven during the day. Luckily, we had all the ingredients for ice cream.
I looked in the pantry for some inspiration on a new and exciting flavor. We have a whole bag of mini Reese's peanut butter cups. I thought a peanut butter ice cream base would be better than vanilla. The recipes I found are not custard based, so no standing over the stove top stirring...bonus! This is a very simple ice cream recipe that can be whipped up in 5 minutes, then frozen sooner than you can run to the grocery store to buy a gallon of ice cream. Peanut butter lovers beware, this is highly addictive!
1 cup creamy peanut butter
2/3 cup sugar
1 cup milk
2 cups heavy cream
2 tsp pure vanilla extract
25 mini Reese's peanut butter cups, quartered
In a large stand mixer bowl, cream together the peanut butter and sugar until smooth. Add the milk and beat on low until combined and the sugar is dissolved, scraping down the sides and bottom as needed. Remove bowl from mixer and add the heavy cream and vanilla. Whisk just until combined. Pour into ice cream maker and freeze according to manufacturer's instructions. During the last 5 minutes, add the quartered peanut butter cups. Transfer to an airtight container and freeze for 2 hours until firm. Enjoy!