Peanut Butter Cup Coffee Ice Cream

Peanut Butter Cup Coffee Ice Cream | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

This had to have been one of the worst weekends health wise. Friday night I managed to sneak in my usual Friday Night Live order of Potato Skins at O’Sullivan’s, followed by Loaded Tots Saturday afternoon at the newly opened Bar Louie. I spent the remaining part of the day feeling quite blah, but it was well worth it. I’m a sucker for tots. Saturday night we spent the evening at Jiffy Lube Live watching one of my all-time favorite bands, Lynyrd Skynyrd. After arriving home late, B.O.B. Bob snacked on some garden tomatoes, while I ate cheese and crackers to tide me over until morning. Sunday morning is when the true gut bomb took place. We had Donut Ice Cream Sandwiches to celebrate a friend’s birthday, served alongside Grilled Bacon and Anita’s Breakfast Burritos. Oh the amount of calories that can be consumed in one meal.

This Peanut Butter Cup Coffee Ice Cream is the second of four ice cream recipes that I whipped up for this food coma event, the first recipe being “Blow Your Kilt Off” Samoas Ice Cream of course. We’re still addicted to that particular flavor, and the craving for it is becoming a little bit alarming. We may all need an intervention soon. This coffee, chocolate, and peanut butter frozen treat was definitely the second runner up though, perhaps because of the caffeine jolt that it brings to the table along with it’s sugary wallop. After a weekend of totally pigging out I’ll be eating salad for the rest of week, and trying my hardest to ignore the call of leftover ice cream. I swear I can hear it beckoning me from the garage freezer.

Peanut Butter Cup Coffee Ice Cream | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Ingredients:

Peanut Butter Cup Coffee Ice Cream | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Directions:

  1. Combine cream, milk, sugar, coffee, vanilla, and salt in a medium saucepan over medium-high heat, and then cook for 5 minutes stirring occasionally.
  2. Remove saucepan from the heat.
  3. Whisk the egg yolks in a small bowl, and slowly add a 1/4-cup of the hot cream mixture, whisking constantly. Add 1/4 cup of cream at a time three more times, and then whisk the entire egg yolk mixture back into the saucepan of cream.
  4. Heat the saucepan on medium-high heat for an additional 5 to 7 minutes, or until the mixture becomes thick enough to coat the back of a spoon.
  5. Using a fine mesh strainer, strain the ice cream base into a large glass bowl, and allow it to come to room temperature.
  6. Cover the glass bowl with plastic wrap and refrigerate overnight.
  7. Transfer the ice cream mixture to an ice cream machine and churn for 20 to 25 minutes.
  8. Add the chopped Reese’s to the frozen ice cream, and churn just until evenly distributed.
  9. Package the ice cream in an airtight container, and freeze until firm.

Peanut Butter Cup Coffee Ice Cream | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Suggestions:

  • I love using Reese’s Minis in this recipe because they have a greater chocolate to peanut butter ratio. If you prefer more peanut butter to chocolate, use original Reese’s Peanut Butter Cups instead.
  • Freeze the Reese’s for at least an hour before chopping, which will help to eliminate excess chocolate melting.

Peanut Butter Cup Coffee Ice Cream | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Improvements:

Peanut Butter Cup Coffee Ice Cream

Peanut Butter Cup Coffee Ice Cream

Ingredients:

  • 2 Cups Heavy Whipping Cream
  • 1 Cup Whole Milk
  • 2/3 Cup Light Brown Sugar
  • 1 Tablespoon Instant Espresso Coffee
  • 1 Tablespoon Vanilla Bean Paste
  • 1/4 Teaspoon Kosher Salt
  • 6 Large Egg Yolks
  • 1 (7-oz.) Bag Reese's Minis, Roughly Chopped

Directions:

  1. Combine cream, milk, sugar, coffee, vanilla, and salt in a medium saucepan over medium-high heat, and then cook for 5 minutes stirring occasionally.
  2. Remove saucepan from the heat.
  3. Whisk the egg yolks in a small bowl, and slowly add a 1/4-cup of the hot cream mixture, whisking constantly. Add 1/4 cup of cream at a time three more times, and then whisk the entire egg yolk mixture back into the saucepan of cream.
  4. Heat the saucepan on medium-high heat for an additional 5 to 7 minutes, or until the mixture becomes thick enough to coat the back of a spoon.
  5. Using a fine mesh strainer, strain the ice cream base into a large glass bowl, and allow it to come to room temperature.
  6. Cover the glass bowl with plastic wrap and refrigerate overnight.
  7. Transfer the ice cream mixture to an ice cream machine and churn for 20 to 25 minutes.
  8. Add the chopped Reese's to the frozen ice cream, and churn just until evenly distributed.
  9. Package the ice cream in an airtight container, and freeze until firm.
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ORIGINALLY POSTED 07/20/2014




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