Friday, May 23, 2014

Peanut Butter Cup Ice Cream


I can't believe Memorial Day is coming up this weekend. I feel like this marks the beginning of summer. The kids are out of school, people are leaving for vacation, and you see RVs everywhere. Sometimes I think there are more RVs than people in the state of Alaska. Seriously, you should see the Seward Hwy in summer. It's a parking lot of RVs. 



View along the Seward Hwy
Anyway, do you have any exciting plans? I thought I would share an easy dessert in case you were hosting a party. Ice cream is always one of my favorite summertime desserts, and this peanut butter cup ice cream is at the top of the list. It's homemade so your guests will think you went all-out for them, but they'll never know it only took you about 5 minutes to throw together. (That can be our little secret...)


All you need is peanut butter, half-and-half, sugar, and peanut butter cups (of course!). Throw everything into a blender to mix and then freeze in an ice cream maker. SO easy! And you don't have to worry about making a custard. Does anyone else hate making ice cream that requires cooking eggs? 

Just make sure to plan ahead because you need to freeze the bowl of the ice cream maker at least 24 hours before using. Not that I forgot to do this...ahem.

Slightly salty, slightly sweet, and oh so peanut buttery...bet you can't eat just one scoop!  

Peanut Butter Cup Ice Cream
Serving size: 1 quart

3/4 cup smooth peanut butter
3/4 cup + 2 tbsp. sugar
2 2/3 cups half-and-half
Pinch of salt
1/8 tsp. pure vanilla extract
2/3 cup chopped peanut butter cups (frozen)
Optional toppings: chocolate sauce, hot fudge, and chopped peanut butter cups

Place the peanut butter, sugar, half-and-half, salt, and vanilla in a blender. Mix until well combined. 

Refrigerate the mixture for a couple of hours until cold. Then freeze in an ice cream maker according to the manufacturer's instructions until thickened, usually about 20-25 minutes. In the last minute, add the peanut butter cups. Mix just until incorporated. (You can also fold in the peanut butter cups by hand.) 

Transfer to a freezer-safe storage container. Place in the freezer for a couple of hours to harden before serving. 

Source: barely adapted from The Perfect Scoop by David Lebovitz

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