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Peanut Butter Cup Ice Cream

Guest Author - Sandy Moyer

Peanut Butter Cup Ice Cream

  • 1-1/4 cups smooth peanut butter (do not use natural or homemade style peanut butter)
  • 1 cup sugar
  • 1-1/2 cups whole milk
  • 2 cups whipping cream
  • 1-1/2 tsp. vanilla
  • 1 cup finely chopped chocolate peanut butter cups

Preparation -
In a mixing bowl, with an electric mixer at medium speed, beat the peanut butter and sugar together with until well blended. Add the milk, cream, and vanilla. Mix on low speed until well blended... do not beat hard. Pour the mixture into the ice cream maker and freeze according to manufacturer's directions, for about 20 to 25 minutes or until thickened to the about consistency of soft serve ice cream. Add the chopped peanut butter cups. Continue mixing for about 5 more minutes, or until the chopped candy is evenly distributed. This ice cream will be soft and creamy. If you prefer a firmer ice cream, spoon it into a freezer container, cover, and place it in the freezer for about 3 hours. For easier scooping, remove from the freezer about 10 minutes before serving.



Tag Fluted Ice Cream Bowl - Set of 4 By TagSet of 4 Fluted Ice Cream Bowls

These Fluted Ice Cream Bowls by Tag are a fun and festive way to serve your homemade ice cream, yogurt or sorbet. The glazed stoneware bowls are sold in a set of four, in assorted colors - red, green, yellow, and aqua. They're microwave and dishwasher safe.
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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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