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“Yum . . . chocolate, peanut butter cups and ice cream! This is a Cook's Illustrated PLUS recipe! Does not include chilling and freezing time. The amount of peanut butter is a guesstimate, as it's nearly impossible to measure so I just put in a couple big scoops.”
1hr 5mins
1 quart

Ingredients Nutrition


  1. Heat the milk, cream and 1/2 cup of the sugar until steam appears and the milk is warm (about 175 degrees), about 5 minutes.
  2. Meanwhile, whisk the yolks and remaining 1/4 cup sugar in a medium bowl until combined and pale yellow.
  3. Whisk half the warm milk mixture into the beaten yolks, 1/2 cup at a time, until combined.
  4. Whisk the milk-yolk mixture into the warm milk in the saucepan.
  5. Set the saucepan over medium heat and cook, stirring constantly with a wooden spoon, until steam appears, foam subsides, and the mixture is slightly thickened or an instant-read thermometer registers 180 to 185 degrees. (Do not boil the mixture, or the eggs will curdle.).
  6. Stir in peanut butter until well blended.
  7. Remove from heat pour into a medium size bowl.
  8. Fill a large bowl with ice water and place the medium size bowl over the ice bath; cool the custard to room temperature, stirring occasionally to help it cool.
  9. Cover and refrigerate until custard registers 40 degrees or lower, at least 3 hours or up to 24 hours.
  10. Add the vanilla extract and stir well.
  11. Freeze the custard following the manufacturer’s instructions.
  12. Once custard begins to freeze add chopped peanut butter cups.
  13. Churn until the mixture resembles soft-serve ice cream.
  14. Transfer the ice cream to an airtight container, press plastic wrap flush against the surface, cover the container, and freeze the ice cream until firm, at least 2 hours. (The ice cream will keep for up to 2 days.).

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