- 1 cup milk
- 4 egg yolks
- 1/2 cup white sugar
- 1/4 cup creamy peanut butter (such as Jif®)
- 1/4 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup chopped peanut butter cups (such as Reese's®)
- Heat milk in a saucepan over medium heat without boiling until steaming, about 4 minutes. Beat egg yolks and sugar in a large bowl. Slowly whisk hot milk into yolk mixture until well mixed; return mixture to saucepan and continue to cook on medium heat.
- Gradually stir peanut butter and vanilla extract into milk mixture until thoroughly combined, about 5 minutes. Pour peanut mixture into large bowl and cool for 15 minutes.
- Stir heavy cream and peanut butter cups into milk mixture, pour into an ice cream maker, and freeze according to the manufacturer's instructions.
05/21/2018
recipepes.com
Yummy Peanut Butter Cup ce Cream, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
