Peanut Butter Cup Ice Cream
Adapted from David Lebovitz
Ingredients
- 3/4c creamy peanut butter
- 3/4c plus 2T sugar
- 2-2/3c half-and-half
- Pinch of salt
- 1/2t vanilla
- 12 mini Reese’s cups, wrappers removed and chopped
Instructions
Place first 5 ingredients together in a blender and whirl until smooth. Refrigerate until cold.
Freeze ice cream batter in your ice cream maker according to the manufacturer's instructions. Add the chopped peanut butter cups in the last 2 minutes of mixing. Place in a freezer-safe container and freeze thoroughly.