For ice cream attempt #3, I decided to revisit the peanut butter, only this time without the chocolate. I also did not use fancy, organic, all-natural peanut butter – bring on the Jif! This ice cream has great flavor and great texture. Everyone in our house loved it!
I did not include the peanut butter cups, but I think they would be great and will definitely add them next time.
3/4 cup creamy peanut butter
3/4 cup plus 2 Tbsp. sugar
2 2/3 cups half-and-half
Pinch of coarse salt
Dash of vanilla extract
1 heaping cup mini Reese’s cups, wrappers removed, frozen and chopped (optional)
1. Combine all of the ingredients (minus the candy) in a blender or food processor; and puree until completely smooth.
2. Chill the mixture thoroughly in the refrigerator.
3. When the mixture is chilled through, transfer to ice cream maker and freeze according to the manufacturer’s instructions.
4. To mix in the candy, transfer the ice cream to a storage container and gently fold in the peanut butter cup pieces until evenly distributed.