Peanut Butter Cup ice cream

 Makes about 14 1/2 cup servings

1 1/8 cups good quality peanut butter (not natural)

3/4 cup granulated sugar

1 1/4 cups whole milk

2 cups heavy cream

1 1/2 teaspoons pure vanilla extract

1 cup chopped chocolate peanut butter cup candies

In a medium mixing bowl, use a hand mixer or whisk to combine the peanut butter and sugar until smooth.  Add the milk and mix on low speed until the sugar is dissolved, about 1-2 min.  Stir in the heavy cream and vanilla.  Turn on the Cuisinart 2 qt machine and pour the mixture into the freezer bowl, and let mix until thickened, about 25-35 min.  Five minutes before mixing is complete 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 min. before serving.

Matt/David/Ash fav  David's 24th birthday in 2010

Calories 261 (14 servings)...