Ingredients: |
Ingredients: ½ cup plus ⅓ cup nonfat dry milk powder
⅓ cup (2 1/3 ounces/66 grams) sugar
¼ teaspoon kosher salt
1¼ cups plus ¼ cup whole milk, divided
1½ cups heavy cream
¼ cup corn syrup
⅓ cup chunky natural peanut butter
1 tablespoon plus 2 teaspoons cornstarch
2 cups mini peanut butter cups, halved and frozen
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Directions: |
Directions:In small bowl, whisk together milk powder, sugar, and salt. Whisk sugar mixture, 1 ¼ cups milk, cream, and corn syrup together in large saucepan. Cook over medium-high heat until tiny bubbles form around edge of saucepan and mixture registers 190 degrees F/87.8 degrees C, whisking frequently to dissolve sugar and break up any clumps, about 5 to 7 minutes.
Meanwhile, place peanut butter in large bowl. Whisk remaining ¼ cup milk and cornstarch together in small bowl.
Reduce heat to medium. Whisk cornstarch mixture to recombine, then whisk into saucepan. Cook, constantly scraping bottom of saucepan with rubber spatula, until mixture thickens, about 30 seconds. Immediately pour ice cream base into large bowl with peanut butter and whisk to thoroughly combine. Let cool until no longer steaming, about 20 minutes. Cover bowl, transfer to refrigerator, and chill to 40 degrees F/ 4.4 degrees C, at least 6 hours or up to 8 hours. (Base can be chilled overnight. Alternatively, base can be chilled in about 90 minutes by placing it over ice bath of 6 cups ice, ½ cup water, and ⅓ cup salt.)
Churn base in ice cream maker until mixture resembles thick soft-serve ice cream and registers 21 degrees F/-6.1 degrees C. With machine running, add peanut butter cups and continue to churn until incorporated, 1 to 2 minutes longer. Transfer to airtight container, cover, transfer to freezer, and freeze until hard, at least 2 hours or up to 8 hours. |
This recipe for Peanut Butter Cup Crunch Icecream is from