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Peanut Butter Cup Ice Cream
One of the easiest ice creams to make, the rich peanut butter flavors in
this ice cream will have your friends and family in awe.
Makes about 8 cups
1¹∕
³
cups good quality peanut butter (not natural)
¾ cup granulated sugar
1²∕
³
cups whole milk
2¼ cups heavy cream
1½ teaspoons pure vanilla extract
1¼ cups chopped chocolate peanut butter cup candies
(about 22 miniature peanut butter cups)
In a medium mixing bowl, use a hand mixer on low speed to
combine the peanut butter and sugar until smooth. Add the
milk and mix on low speed until the sugar is dissolved, about
1 to 2 minutes. Stir in the heavy cream and vanilla. Cover and
refrigerate 1 to 2 hours, or overnight.
Turn the Cuisinart
®
Ice Cream Maker on; pour the mixture into
the frozen freezer bowl and let mix until thickened, about 30 to
35 minutes. Five minutes before mixing is completed, add the
chopped candy through the top and let mix in completely.
The ice cream will have a soft, creamy texture. If a firmer
consistency is desired, transfer the ice cream to an airtight
container and place in freezer for about 2 hours. Remove from
freezer about 15 minutes before serving.
Nutritional information per serving (based on ½ cup):
Calories 340 (67% from fat) • carb. 22g • pro. 8g • fat 27g • sat. fat 11g
• chol. 50mg • sod. 160mg • calc. 61mg • fiber 2g
Peppermint Patty Ice Cream
Not your ordinary mint ice cream, our Peppermint Patty calls for a lot
of bright green fresh mint for a real natural flavor.
Makes about 7 cups
1½ cups whole milk
3 cups packed fresh mint leaves
1 cup plus 2 tablespoons granulated sugar
pinch table salt
3 cups heavy cream
1½ tablespoons pure vanilla extract
1½ cup chopped peppermint patties
In a medium saucepan set over medium-low heat, bring the milk
just to a boil. Remove from heat and add the mint leaves; let
steep for 20 to 30 minutes. If you desire a milder mint flavor, re-
move and discard the mint leaves after steeping, but for a more
intense ice cream blend the milk/mint mixture using a Cuisinart
®
Immersion Blender.
Add the sugar and salt to the steeped milk/mint mixture. Use a
hand mixer on low speed or whisk to combine, until the sugar
is dissolved. Stir in the heavy cream and vanilla. Cover and
refrigerate 1 to 2 hours, or overnight.
Turn the Cuisinart
®
Ice Cream Maker on; pour the mixture into
the frozen freezer bowl and let mix until thickened, about 30 to
35 minutes. Five minutes before mixing is completed, add the
chopped candy through the top and let mix in completely. The
ice cream will have a soft, creamy texture. If a firmer
consistency is desired, transfer the ice cream to an airtight