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(Makes 1 Quart of ice cream.)
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In the bowl of your electric mixer combine peanut butter and sugar and beat until smooth. Add in the heavy cream, milk, and vanilla; mix until well combined.
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Pour the mixture into your ice cream maker and churn for 30 minutes.
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At this point you can either transfer the ice cream to an airtight container and freeze it, or read on for directions on how to make the peanut butter cups.
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Line a 12-cup mini muffin pan with paper liners***.
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Meanwhile, place semisweet chocolate in a microwave-safe bowl and melt the chocolate - heat it for 30 seconds at a time, stirring in between each heating, and continuing to heat in 30 second increments until fully melted.
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Dividing it evenly, use a spoon to layer half of the semi-sweet chocolate into the liners. Set the remaining chocolate aside for a moment. Place the muffin pan in the freezer for about 15 minutes or until firm.
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Spoon in the ice cream over the chocolate base layer and put it back in the freezer for another 15 minutes.
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Then cover the cups with another layer of chocolate and back in the freezer until firm. About 30 minutes.
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***Please note that you can make about 36 mini peanut butter cups with 1 quart of ice cream.
