Peanut Butter Cup Ice Cream

(Makes 1 Quart of ice cream.)

In the bowl of your electric mixer combine peanut butter and sugar and beat until smooth. Add in the heavy cream, milk, and vanilla; mix until well combined.

Pour the mixture into your ice cream maker and churn for 30 minutes.
At this point you can either transfer the ice cream to an airtight container and freeze it, or read on for directions on how to make the peanut butter cups.

Line a 12-cup mini muffin pan with paper liners***.

Meanwhile, place semisweet chocolate in a microwave-safe bowl and melt the chocolate – heat it for 30 seconds at a time, stirring in between each heating, and continuing to heat in 30 second increments until fully melted.

Dividing it evenly, use a spoon to layer half of the semi-sweet chocolate into the liners. Set the remaining chocolate aside for a moment. Place the muffin pan in the freezer for about 15 minutes or until firm.

Spoon in the ice cream over the chocolate base layer and put it back in the freezer for another 15 minutes.

Then cover the cups with another layer of chocolate and back in the freezer until firm. About 30 minutes.

***Please note that you can make about 36 mini peanut butter cups with 1 quart of ice cream.