peanut butter ice cream


super proud of myself, because i basically made up this recipe! (using the previous vanilla base as inspiration). it was made slightly healthier by using 2% milk instead of more cream or half&half… which was probably negated by the addition of peanut butter and candy : p

yield: 1 quart

prep time: 1 hours

cook time: 20 minutes (churn time)

total time: 3 hours


  • 5 egg yolks
  • 1/3 cup granulated sugar, divided
  • 1/2 cup half and half
  • 2 cups 2% milk
  • ¼ teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • about 1/2 cup crushed reeses pieces
  • about 1/4- 1/2 cup peanut butter (i used extra crunchy skippy, but anything would probably be fine)


1. Set a wire-mesh sieve over a large bowl. Whisk together the egg yolks and half of the sugar in a (different) small bowl; set aside.

2. Warm the remaining half of the sugar, half and half, milk and salt in a medium saucepan over medium heat. When the mixture begins to simmer, slowly drizzle it into the egg yolk mixture, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir in the vanilla extract. Place the bowl in an ice bath and stir occasionally, until the mixture reaches room temperature. Cover the bowl and place the mixture in the refrigerator and chill at least 2 hours, or overnight.

4. Churn the ice cream in your ice cream maker according to the manufacturer’s instructions. When the ice cream is about 5-10 minutes from being done, heat up the peanut butter until smooth and pourable, and add it to the ice cream maker. next, add the crushed reese’s pieces bits and churn a few minutes more, until thickened. at this point it will still be rather soft, so if you want it to harden up just put the ice cream into a freezer-safe, air-tight container.


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