Mini Peanut Butter Cup Ice Cream

1. 1

   In a medium saucepan, combine the milk, cream, and vanilla extract, and bring to a simmer over medium heat.

2. 2

   Once simmering, add the sugar. Cook, stirring occasionally, until the sugar has dissolved.

3. 3

   In a medium bowl, beat the egg yolks. Whisk in 1 cup of the vanilla cream mixture a little bit at a time until combined - make sure to whisk continuously.

4. 4

   Pour the egg mixture back into the saucepan, and cook over medium-low heat, stirring occasionally. Cook until the cream custard reaches 175 degrees F on a candy thermometer, or until it coats the back of a spoon.

5. 5

   Pour the custard into a large bowl, and freeze for at least 3 hours.

6. 6

   Once you are ready to make the ice cream, remove from the freezer, and pour the custard into your ice cream maker, and freeze according to manufacturer's instructions.

7. 7

   Once the ice cream is done, add in the mini peanut butter cups, and continue mixing for 30 seconds.

8. 8

   Pour in the fudge, and process for another 30 seconds.

9. 9

   Pour the ice cream into a freezer-safe bowl, and freeze for at least 3 hours before enjoying!

10. 10

    Original recipe by La Casa de Sweets.

* Per serving · 4 servings · Values may vary.

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