The Pioneer Woman Tasty Kitchen
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Scotcheroo Ice Cream

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Level: Easy

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Description

Butterscotchy, peanut buttery, chocolatey ice cream magic.

Ingredients

  • 1 cup Milk
  • ¾ cups Granulated Sugar
  • 3  Eggs
  • 1 cup Creamy Peanut Butter
  • 1-½ cup Heavy Cream
  • 2 teaspoons Vanilla
  • ½ cups Butterscotch Chips
  • ½ cups Semisweet Chocolate Chips
  • ½ cups Rice Krispies Cereal, Plus More For Topping
  • Chopped Dry-Roasted Peanuts, For Topping (optional)
  • Chocolate Sauce, For Topping (optional)

Preparation

Heat milk in a medium saucepan over medium heat until hot. Meanwhile, whisk sugar and eggs in a large bowl or in the bowl of a stand mixer. Mix for 5 minutes or until mixture is thickened and a pale yellow.

Slowly pour the hot milk into the sugar-egg mixture. Whisk to combine, then pour mixture back into the saucepan. Heat over medium-low heat, stirring constantly, for 5 minutes or until mixture thickens.

Remove saucepan from heat and stir in half of the peanut butter. Strain mixture through a fine-mesh sieve into a large bowl.

Let mixture cool slightly, stirring often, then stir in the heavy cream and vanilla. Cover bowl and chill in the refrigerator for 8 hours or overnight.

Churn chilled mixture in your ice cream maker according to manufacturer’s directions. Then stir in the butterscotch chips, chocolate chips and Rice Krispies with a spatula and swirl in the remaining half of the peanut butter.

Transfer ice cream to a storage container or bowl, cover and freeze at least 4 hours or until hard. Serve topped with more Rice Krispies cereal, chopped peanuts and/or chocolate sauce, if desired.

Yields 1 quart of ice cream.

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