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1
Place the KitchenAid(R) Ice Cream Maker Attachment in the freezer 24 hours before making this recipe.
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2
In a medium saucepan over medium heat, heat the half and half until very hot but not boiling, stirring often. Remove from heat and set aside.
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3
Using a KitchenAid(R) Stand Mixer and wire whip, cream together the granulated sugar, peanut butter, and egg yolks. Turn to speed 2, and mix for about 30 seconds or until well blended and slightly thickened. Continuing on speed 2, very gradually add half and half; mix until blended.
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4
Return the half and half mixture to medium saucepan; cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Make sure you do not boil. Transfer half-and-half mixture into large bowl; stir in 3 cups of the heavy whipping cream and salt. Cover and chill for at least 8 hours.
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5
The next day (or 8 hours later): Pour the peanut butter ice cream batter into KitchenAid(R) Ice Cream Maker Attachment and churn for 30 minutes on speed 2.
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6
Pour the batter back into the containers and chill for 2 hours in the freezer until firmer.
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7
Before pulling the ice cream out of the freezer, in a large zip lock baggie place the entire package of chocolate wafers in the bag and smash them until they are fine crumbs. Set to the side.
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8
In a KitchenAid(R) Professional-Grade Nonstick Springform Pan, add 1 pint of the homemade peanut butter ice cream. Then dollop 5 tablespoons of the hot fudge topping on top of the ice cream. Pour the entire bag of crumbs into the springform pan, smoothing the crumbs out to one even layer. Then pour one and a half cups of hot fudge topping on top and carefully smooth. Carefully add the remaining peanut butter ice cream to the top layer. Add an additional 5 tablespoons of hot fudge topping on top of the ice cream. Cover the springform pan with plastic wrap, and place in the freezer for at least 4 hours.
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9
Just before pulling the ice cream cake out of the freezer you'll want to make the whipped cream. In the KitchenAid(R) Stand Mixer using the whisk attachment combine 1-cup heavy whipping cream with the powdered sugar. Start on 2 and gradually increase all the way up to speed 10. The entire process should take 2 minutes. Do not increase speed to 10 until the cream has started to thicken to prevent splattering.
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10
Remove the ice cream cake from the freezer. Run a serrated knife under hot water and cut around the edge of the springform pan to help loosen the cake. Remove the springform. Place the ice cream cake on an icing pedestal. Using an icing spatula, and begin to ice the cake using the whipped cream. Ice until smooth.
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11
Slice the peanut butter cups in half and place on top. Place in the freezer for an additional 30 minutes.
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12
Just before removing the ice cream cake from the freezer, warm the remaining hot fudge topping and drizzle over the top of the ice cream cake. Serve immediately or freeze until ready to serve.
