Peanut Butter Cup Ice Cream
 
 
Yield: 1 quart
Ingredients
  • 2⅔ cups half and half
  • ¾ cup plus 2 tablespoons sugar
  • ¾ cup smooth peanut butter
  • ⅛ teaspoon vanilla extract
  • Pinch of salt
  • 1½ cups mini peanut butter cups or chopped peanut butter cups
Directions
  1. Using a blender or food processor puree the half and half, sugar, peanut butter, vanilla and salt until smooth.
  2. Chill the mixture in the fridge until cold then freeze in an ice cream maker according to manufacturer's instructions. During the last couple minutes of churning add the peanut butter cups.
  3. Store in the freezer until firm enough to scoop.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2014/03/13/peanut-butter-cup-ice-cream/