Reese’s Peanut Butter Cups are one of my absolute favorite candy bars of all time. I sometimes make the peanut butter cups at home, but I honestly still love the ones right out of the orange package from the store! In the summer I often freeze candy bars for a cold sweet treat, but the other day I decided to take it all one step further and design an ice cream around my favorite bar. I started off by making a delicious, creamy chocolate base and swirling in bits of peanut butter and chopped up Reese’s cups from the freezer. The result was this terrific ice cream which was honestly like eating a frozen Reese’s cup, but soooo much better.
Reese’s Peanut Butter Cup Ice Cream
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoons cream cheese, softened
1 pinch fine sea salt
1 1/4 cups heavy cream
2/3 cup granulated sugar
2 tablespoons light corn syrup
3/4 cup cocoa powder
1/2 cup chopped Reese’s Peanut Butter cups
1. Mix 2 tablespoons of the milk with the cornstarch and set aside. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water.
2. Pour the remaining milk, cream, sugar, and corn syrup into a large saucepan and bring it to roiling boiling. Boil it for 4 minutes. Remove it from the heat and whisk in the cornstarch. Return the mixture to a boil for one more minute, until it has thickened slightly.
3. Pour the milk mixture into the cream cheese and whisk until smooth, then whisk in the cocoa powder. Pour the mixture into a large ziploc bag and immerse it in the bowl of ice and water. All it to chill for 30 minutes.
4. Pour the milk mixture into an ice cream maker. Churn according to manufacturers directions and add the peanut butter cup pieces during the last two minutes of churning.