Peanut Butter Cup Ice Cream

A rich peanut-butter ice cream folded with chopped chocolate peanut-butter cups.

Ingredients

• 1 cup good-quality peanut butter
• ⅔ cup granulated sugar
• 1 cup whole milk
• 2 cups heavy cream
• 1 teaspoon pure vanilla extract
• 1 cup chopped chocolate peanut-butter cups, about 15 miniature cups

Instructions

1. Beat the peanut butter and sugar in a medium bowl until smooth. Add the milk and mix until the sugar dissolves, about 1–2 minutes.
2. Stir in the cream and vanilla. Cover and refrigerate for at least 2 hours, or overnight.
3. Churn the base in the ice-cream maker. When it is nearly finished, add the chopped peanut-butter cups and churn until evenly distributed.
4. Serve soft, or transfer to an airtight container and freeze for about 2 hours for a firmer texture. Let it sit at room temperature for about 15 minutes before serving.