Peanut Butter Cup Ice Cream Recipe

Since I had a lot of leftover Peanut Butter Cups after I made these cookies, I decided to make some Peanut Butter Cup Ice Cream (recipe came with my Cuisinart Ice Cream Maker).

It was good, but a little to "peanut-buttery" for my taste.  I think next time I'll make vanilla ice cream instead of peanut butter ice cream and then add the pb cups.

Peanut Butter Ice Cream (credit Cuisinart):

Ingredients:

• 1-1/8 c peanut butter (not natural) 
• 3/4 c granulated sugar 
• 1-1/4 c whole milk (I used 1%)
• 2 c heavy cream 
• 1-1/2 t pure vanilla extract 
• 1 c chopped chocolate peanut butter cup candies 

Directions:

• In a medium mixing bowl, combine the peanut butter and sugar until smooth. 
• Add the milk and mix until the sugar is dissolved, about 1 to 2 minutes. 
• Stir in the heavy cream and vanilla. 
• Turn the ice cream machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 minutes. 
• Add the chopped candy through the top and let mix in completely for 5 more minutes. 
• Transfer the ice cream to an airtight container and place in freezer for about 2 hours.

1-1/8 cups good quality peanut butter (not natural)
3/4 cup granulated sugar
1-1/4 cups whole milk
2 cups heavy cream
1-1/2 teaspoons pure vanilla extract
1 cup chopped chocolate peanut butter cup candies

Instructions

In a medium mixing bowl, use a hand mixer or whisk to combine the peanut butter and sugar until smooth. Add the milk and mix on low speed until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla.
Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 25 to 35 minutes. Five minutes before mixing is completed, add the chopped candy through the top and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

- See more at: http://www.cuisinart.com/recipes/desserts/98.html#sthash.HL1oG1yH.dpuf

1-1/8 cups good quality peanut butter (not natural)
3/4 cup granulated sugar
1-1/4 cups whole milk
2 cups heavy cream
1-1/2 teaspoons pure vanilla extract
1 cup chopped chocolate peanut butter cup candies

Instructions

In a medium mixing bowl, use a hand mixer or whisk to combine the peanut butter and sugar until smooth. Add the milk and mix on low speed until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla.
Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 25 to 35 minutes. Five minutes before mixing is completed, add the chopped candy through the top and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

- See more at: http://www.cuisinart.com/recipes/desserts/98.html#sthash.HL1oG1yH.dpuf