Mini Peanut Butter Cup Ice Cream

In a medium saucepan, combine the milk, cream, and vanilla extract, and bring to a simmer over medium heat.

Once simmering, add the sugar. Cook, stirring occasionally, until the sugar has dissolved.

In a medium bowl, beat the egg yolks. Whisk in 1 cup of the vanilla cream mixture a little bit at a time until combined – make sure to whisk continuously.

Pour the egg mixture back into the saucepan, and cook over medium-low heat, stirring occasionally. Cook until the cream custard reaches 175 degrees F on a candy thermometer, or until it coats the back of a spoon.

Pour the custard into a large bowl, and freeze for at least 3 hours.

Once you are ready to make the ice cream, remove from the freezer, and pour the custard into your ice cream maker, and freeze according to manufacturer’s instructions.

Once the ice cream is done, add in the mini peanut butter cups, and continue mixing for 30 seconds.

Pour in the fudge, and process for another 30 seconds.

Pour the ice cream into a freezer-safe bowl, and freeze for at least 3 hours before enjoying!

Makes 1 quart of ice cream.

Original recipe by La Casa de Sweets.