Peanut Butter Cup Ice Cream

Ingredients

• 1 1/8 cups good quality peanut butter (not natural)
• 3/4 cup granulated sugar
• 1 1/4 cups whole milk
• 2 cups heavy cream (I use fat free half and half)
• 1 1/2 teaspoons pure vanilla extract
• 1 cup chopped chocolate peanut butter cup (like Reeses)

Directions

1. 1

   In a medium mixing bowl, use a hand mixer or whisk to combine the peanut butter and sugar until smooth.

2. 2

   Add the milk and mix on low speed until the sugar is dissolved, about 1 to 2 minutes.

3. 3

   Stir in the heavy cream (or half and half) and vanilla.

4. 4

   Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 25 to 35 minutes.

5. 5

   Five minutes before mixing is completed, add the chopped candy through the top and let mix in completely.

6. 6

   The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 5 to 10 minutes before serving.