Recipe Friday - Peanut Butter Cup Ice Cream

Without a doubt the biggest hit this week was the Peanut Butter Cup Ice Cream. In fact I had to quickly get a picture of what was left before Chris ate it all! We started with about a quart and a half.

Peanut Butter Cup Ice Cream

2 cups smooth peanut butter

3/4 cup powdered sugar

2 cups half and half (heavy cream* if you are feeling indulgent)

1 cup whole milk

1 tbsp vanilla

8-10 peanut butter cups, coarsely chopped

Cream peanut butter and sugar together until smooth. Slowly incorporate milks and vanilla until well combined. Freeze according to ice cream freezer's instructions. Add chopped peanut butter cups during last 10 minutes of freezing. Scoop into freezer containers and freeze for 2 hours prior to serving.

*This will help it to not freeze as hard when stored in the freezer. Another option would be to add 2 tbsp of vodka (or a chocolate liquor) before freezing to help keep it more scoopable. Remember that the alcohol will not be cooked out of the ice cream if added.