It’s getting to be that time of year again. The weather is warming up, flowers are blooming and the daylight lasts just a little longer! I couldn’t wait to start making some homemade ice cream again so I decided to give my brother and his girlfriend a special treat while they were visiting.
Of course I turned to my “ice cream bible” for the perfect recipe and as usual, it did not fail me. This ice cream is so creamy and rich, it’s heavenly! My husband ate a lot of it the first night we had it! I recently saw these mini Reese’s Peanut Butter cups so next time I might try to use those, whole.
Chocolate-Peanut Butter Cup Ice Cream
Recipe from: The Perfect Scoop, by David Lebovitz
2 cups half and half
1/4 cup cocoa powder
1/2 cup white granulated sugar
pinch of salt
1/2 cup smooth peanut butter (I used the Reese’s brand)
chopped peanut butter cups, amount to your desires
Whisk the half and half, cocoa, sugar and salt in a large saucepan. Heat over medium heat while whisking until it comes to a rolling boil. Remove from heat and add the peanut butter, stirring until fully incorporated.
Refrigerate the mixture until it’s well-chilled, then freeze per your ice cream maker instructions. When it’s about half-frozen, add in the chopped peanut butter cups. Once frozen, remove to a freezer-safe container and store in the freezer.