I’m going to let you in on a little secret: I love peanut butter. Okay, so that’s not much of a secret but why else would I make TWO separate treats in the last four months that have ‘peanut butter lover’ in the title? The popsicles were good but to be honest the chocolate peanut butter cups in this peanut butter lover ice cream make it my new favorite.
I went a little wild in the candy aisle at Kroger last week and somehow came home with the most giant bag of Reese’s peanut butter cups. I somehow spent $17 on one bag of it! (It was really big I promise) Colin and I haven’t stopped eating candy for the past 6 days so I’ve been actively looking for ways to use it up creatively.
If, like me, you’re starting to get in that Halloween spirit, then rest assured because the peanut butter cups were but one of the giant bags of candy I bought. Stay tuned for more candy-centric treats to help you prep for the spookiest holiday of them all.
In addition to giving my local grocery store and excuse to restock their candy aisle, I’ve been trying to get clever about my Halloween costume! I don’t actually have anywhere to wear one yet but I figure that since I live in a college town again, something will pop up. And when it does, I want to be ready! Colin said he might consider doing a couple’s costume (for the first time EVER) so if you have any suggestions for me, send them along!
Enough about my third favorite ‘holiday’ and more about this ice cream. If you love creamy peanut butter as well as chocolate peanut butter cups, you’ll pretty much be obsessed with this ice cream. Don’t say I didn’t warn you, it’s truly decadent. I took one bite and knew I had to share it or else I would devour it all.
- 2 cups heavy cream
- 1 cup milk
- 5 egg yolks
- ½ cup sugar
- ¾ cup peanut butter
- 1 teaspoon salt
- 1 cup chopped Reese's Peanut Butter cups
- Combine the heavy cream and milk in a saucer over medium heat and bring to a simmer. Meanwhile, vigorously whisk together the egg yolks and the sugar in a medium bowl. Once the milk and cream is simmering, temper it into the eggs and sugar. Mix in the peanut butter and salt until fully combined. Cover and refrigerate until completely cool, 8 hours or overnight.
- Once ready to churn, transfer ice cream base to the bowl of an ice cream maker and churn according to manufacturer’s instructions. In the last few minutes of the churn, add in the chopped candies.