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“Absolutely heavenly!!!! A rich and creamy peanut butter ice cream with miniature reese cups mixed in! A MUST try!!!”
READY IN:
2hrs 30mins
SERVES:
6-8
YIELD:
1 1/2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium bowl beat sugar and eggs with an electric mixer until thick; about 3 minutes. Sit aside.
  2. Pour milk into a small saucepan and bring to a simmer over low heat stirring occasionally.
  3. Remove from heat and gradually drizzle hot milk into egg mixture while whisking vigurously, so as not to cook the eggs!
  4. Pour the whole mixture back into the saucepan.
  5. Cook over low heat, stirring constantly, until thick enough to coat the back of a spoon. Do not boil!
  6. Remove from heat and whisk in peanut butter.
  7. Allow to cool slightly, then whisk in condensed milk, half and half and vanilla.
  8. Cover and refrigerate until chilled.
  9. Pour mixture into ice cream maker and freeze according to your ice cream makers directions. Fold in peanut butter cups halfway through the churning process.

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