I love love love Reese’s Peanut Butter Cups, I can’t stop myself when I see them and just have to buy some. They are however quite expensive here in the UK since they are an American sweet. When I saw some last year on special off I went a little crazy and bought thirteen packs! Since their use by date is fast approaching I thought I’d better start putting them to good use!
So what better way to start using them up then re-creating my iced addiction.
We don’t get any cool, original or gob smacking out of this world ice cream flavours here in the UK just your standard shop brands in bland and tasteless flavours such as vanilla which doesn’t taste like vanilla, strawberry and chocolate. Ben and Jerry’s is the exception, but we don’t get much of a choice of flavours. So I ‘m on a mission to create and share some truly scrummy ice creams that you can make and eat in the comfort of your home.
This peanut butter cup ice cream is smooth, silky and nutty. Not too sweet thanks to the type of peanut butter I used. I opted for one that wasn’t as sweet and some of the brands that you can purchase such as Skippy Peanut Butter. Using a less sweetened one brings a slight layer of nuttiness to the ice cream which balanced against the sweetness of the Reese’s Peanut Butter cups works well.
It’s a slight variation from Peanut Butter Chocolate Chip Ice cream from the book Scoop- Ellen Brown. All I did was swap the chocolate for the peanut butter cups. It’s a relatively easy recipe to follow, just make sure you keep stirring whilst the cream mixture is on the hob as you don’t want it to catch on the bottom of the pan.
I love making Ice cream as it isn’t as time-consuming as you may think. This is how I made the ice cream. In a food processor blitz the peanut butter and milk until you have a smooth consistency. In a small pan over a very low heat combine the peanut mixture, cream, sugar, milk powder and salt. Keep on stirring to dissolve the milk powder and bring it to a simmer. Then in a bowl whisk together eggs and vanilla extract. Then add a little of the heated mixture to the eggs whisking away constantly to warm the eggs up. Then add all of this back to the saucepan and gently heat, stirring all the time until you reach 170F.
All you do now is transfer your mixture to a plastic container, cover the surface with clingfilm and pop it in the fridge to get cold. It should be below 40F before you churn it in your ice cream maker. Once it’s churning you can add your chopped up peanut butter cups if you have any left that is! See how each it is to make your own ice cream, I don’t know why I haven’t put my ice cream maker to good use more often!
If you too want a creamy cool treat with nutty peanut buttery tones and nuggets of peanut butter cups strewn throughout then note down the recipe and get churning! Go on, make room in your freezer right now.
Yields – 950 ml (1 quart)
- 185 grams (3/4 cup) Smooth peanut butter
- 185 ml (3.4 cup) Milk
- 350 ml (1 1/2 cups) Double cream
- 75 grams (1/3 cup) Caster sugar
- 2 tablespoons Non fat milk powder
- Pinch of Maldon sea salt
- 2 Large eggs
- 1/4 teaspoon Pure vanilla extract
- 6 Reese’s Peanut Butter Cups, cut into small pieces
- In a food processor combine the peanut butter and the milk and blitz together until smooth. Transfer to a medium saucepan.
- Add to the saucepan the cream, sugar, milk powder and the salt. Bring to the simmer over a medium heat stirring occasionally.
- Beat the eggs and vanilla extract together until smooth, fluffy and light yellow. Whisk in 1/3 of the heated mixture to the eggs, whisking all the time. Now transfer the warmed egg mixture back to the saucepan and heat slowly, stirring constantly until your mixture reaches 170F. Strain this mixture through a sieve to remove any lumps.
- Transfer the liquid to a plastic, heat proof container and place clingfilm on the surface. Chill in the fridge without a lid until it reaches below 40F.
- Now churn in your ice cream machine and as it begins to thicken add the peanut butter cup pieces. Transfer to a freezer safe container and freeze.
* Recipe slightly adapted from Scoop – Ellen Brown
* The ice cream should last for up to 4 weeks stored in a freezable container with a tight-fitting lid.