This is a new family favorite – as has been the case lately, my photography doesn’t do this ice cream justice. Part of the reason is that when I went to go get a scoop (to eat and photograph), I was surprised to find only a small dollop left. The cottage we’re staying at doesn’t have an ice cream scoop…who doesn’t want to eat ice cream on their summer vacation? So, I did my best to capture the essence of this delight. This ice cream is based on more of a gelato style recipe rather than a custard style ice cream – which means it doesn’t use eggs. However, most gelato recipes contain whole milk rather than cream- I used both. I can’t entirely blame my kids for overindulging in the ice cream- although I wouldn’t quite double the recipe (my little ice cream maker couldn’t quite handle that), but I would make a batch and a half. You can use as many peanut butter cups as you want; my kids asked for ” a lot.” It is important to freeze (at least partially) the peanut butter cups so that you can chop them more easily. You can always garnish with additional peanut butter cup pieces.
- 2 Cups Milk (I used 2%)
- 1 Cup Heavy Cream
- 7 Oz. Milk Chocolate Chips (or chopped milk chocolate)
- 1/4 Cup Sugar
- 3 TBS. Cornstarch
- 1/4 tsp. Salt
- 1 Cup Chopped Peanut Butter Cups (freeze first to make chopping easier) – about 12 miniature sized
Combine cornstarch, sugar and salt in a medium mixing bowl. Add enough milk to dissolve all of the dry ingredients and make a slurry. Add the remaining milk and cream to a medium saucepan and bring to a boil over medium heat. Boil for 4 minutes (no more, no less). Remove from heat and add the cornstarch mixture. Return to heat and bring back to a boil, stirring constantly, until sugar is dissolved and mixture has thickened slightly. Pour hot milk/cream mixture over chocolate and whisk until chocolate is melted and incorporated. Pour mixture into a gallon sized ziplock bag, seal, and place in an ice bath – chill until completely chilled (at least 30 minutes). Pour the chilled mixture into the canister of an ice cream maker and process until thick and creamy. When ice cream has reached desired consistency (about 15-25 minutes for most ice cream makers) add chopped peanut butter cups and allow to mix until incorporated. Transfer ice cream to an airtight storage container, cover with a layer of parchment paper, cover, and freeze until firm – about 4 hours. Garnish with extra chopped peanut butter cups if desired.