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1
Heat the milk, cream and 1/2 cup of the sugar until steam appears and the milk is warm (about 175 degrees), about 5 minutes.
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2
Meanwhile, whisk the yolks and remaining 1/4 cup sugar in a medium bowl until combined and pale yellow.
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3
Whisk half the warm milk mixture into the beaten yolks, 1/2 cup at a time, until combined.
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4
Whisk the milk-yolk mixture into the warm milk in the saucepan.
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5
Set the saucepan over medium heat and cook, stirring constantly with a wooden spoon, until steam appears, foam subsides, and the mixture is slightly thickened or an instant-read thermometer registers 180 to 185 degrees. (Do not boil the mixture, or the eggs will curdle.).
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6
Stir in peanut butter until well blended.
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7
Remove from heat pour into a medium size bowl.
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8
Fill a large bowl with ice water and place the medium size bowl over the ice bath; cool the custard to room temperature, stirring occasionally to help it cool.
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9
Cover and refrigerate until custard registers 40 degrees or lower, at least 3 hours or up to 24 hours.
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10
Add the vanilla extract and stir well.
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11
Freeze the custard following the manufacturer's instructions.
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12
Once custard begins to freeze add chopped peanut butter cups.
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13
Churn until the mixture resembles soft-serve ice cream.
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14
Transfer the ice cream to an airtight container, press plastic wrap flush against the surface, cover the container, and freeze the ice cream until firm, at least 2 hours. (The ice cream will keep for up to 2 days.).
