Ingredients: 1/4 cup sugar, 3 eggs, 1 cup whole milk, 3/4 cup peanut butter, 3/4 cup sweetened condensed milk, 1/2 cup half-and-half cream, 2 teaspoons vanilla extract, 12 chopped miniature peanut butter cups
Directions:
- Beat the sugar and eggs with an electric mixer until they’re thick in a medium bowl, which should take about three minutes. Pour the whole milk into a small saucepan, bringing it to a simmer over low heat. Gradually drizzle the hot milk into the eggs while whisking vigorously. Next, pour the entire mixture into the saucepan. Cook the mixture over low heat, and stir it constantly until it is thick enough to coat the backside of a metal spoon. Do not bring it to a boil.
- Remove the mixture from heat and whisk the peanut butter in. Allow the mixture to cool slightly, then whisk in the sweetened condensed milk, half-and-half and vanilla. Cover it, and refrigerate it until chilled.
- Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Fold in the peanut butter cups when the mixture is still soft, then transfer it to a container, and finally, freeze until it is solid. Makes 1 quart.
