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Creamy ice cream made with Nutella and peanut butter cups.
In a large bowl, mix the Nutella and sugars until well blended with a hand mixer. Add in the milk and beat on low until most of the sugar has dissolved. Stir in the cream and vanilla. Cover with Saran wrap and place in refrigerator for at least 2 hours.
Turn on ice cream maker and pour in the mixture. Let the mixture churn for about 15 minutes, and then in the last 5 minutes, sprinkle in the toffee and peanut butter cups.
When ice cream is done, place in air tight freezer containers and place in freezer for about 2 hours to harden up.
Makes about 1 1/2 quarts or 3 pints ice cream.
Recipe adapted from Cuisinart Ice Cream Maker Recipe book for Peanut Butter Ice Cream.
Eggs guaranteed salmonella free are always available in Budapest grocery stores. I can vouch for it. But in some other locations the eggs may be of less reliable quality and therefore certain things—like homemade mayonnaise—are better left unmade. Mousse au Chocolat, however, need never be foregone, because the yolks in this recipe are cooked.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!