Peanut Butter Cup Ice Cream

Someone suggested to me the other day that I could just go buy ice cream from the store. Pshaw! Blasphemy I say. I will not buy ice cream from the store. Especially now that I’m learning how to make all these fun treats during the summer months.

Like this little number I’ve recently added to my ice cream repertoire. If you’re ready to get an ice cream maker, make the basic vanilla and chocolate first and then come over and try this one. Seriously. And don’t buy it. Silly people.

Peanut Butter Cup Ice Cream

6 large egg yolks
1/4 cup sugar
1/8 teaspoon salt
3 cups heavy cream
1 cup buttermilk
Ice water
1 tsp pure vanilla extract
2 cups mini peanut butter cups
5 tbsps butterscotch ice cream topping (such as Smuckers)

In a medium bowl, whisk together the egg yolks, sugar and salt. In a medium saucepan, heat the cream and buttermilk over medium heat, stirring occasionally, until almost simmering, about 5 minutes. Add to the egg mixture in a slow stream, whisking constantly, then pour into the saucepan. Cook over medium-low heat, stirring constantly, until the custard thickens and registers 175F on an instant-read thermometer, about 8 minutes.

Pour the custard into a medium bowl set in an ice water bath; stir in the vanilla. Let cool, then cover and refrigerate for at least 4 hours.

Using an ice cream machine, process the custard according to the manufacturer’s instructions. With the machine still running, drizzle in the butterscotch topping so it swirls into ice cream. Fold in the peanut butter cups, then transfer to an airtight container and freeze until firm, about 4 hours.

Pleasantville note: I found this recipe in a Racheal Ray mag and changed the Twix and KitKat she recommended to mini peanut butter cups and added in the butterscotch topping.