Double Reese's Peanut Butter Ice Cream - a delicious vanilla ice cream studded with two varieties of Reese's candy - peanut butter cups and Reese's pieces. This ice cream will please every peanut butter cup fan.
We are an ice cream-loving family, and any season is ice cream season in our house. Homemade ice cream is our favorite, and if you follow my blog, you know that I make ice cream weekly. I love coming up with new flavors and combinations.
This recipe is for the peanut butter cup lover. Two varieties of Reese's candy - peanut butter cups and Reese's pieces - make their way into this delicious vanilla ice cream. And the colors are festively appropriate for Fall, too! (I'm so happy fall has arrived, but I'm digressing...)
Homemade Ice Cream
This ice cream starts with the same custard base that I always use when I make ice cream. Four basic ingredients - plus flavorings - is all you need.
- heavy cream
- granulated sugar
- egg yolks
For vanilla ice cream, add in vanilla extract (or vanilla bean paste). Also, a touch of salt helps to balance out the sweetness. After churning the ice cream, fold in chopped peanut butter cups and Reese's pieces. Freeze until firm and enjoy!
Garnish this ice cream with extra peanut butter cups or pair it with my Double Reese's Peanut Butter Cookies. These recipes are perfect for the excesses of Halloween candy that we will all have in another month or so.
More ice cream recipes to try
- Double Mint Oreo Ice Cream
- Molasses Cookies and Cinnamon Ice Cream Sandwiches
- Chocolate Cookies and Cream Ice Cream
- Cinnamon Ice Cream
- Triple Mint Ice Cream
- Toffee Coffee Ice Cream
- Mocha Ice Cream Cake
Double Reese's Peanut Butter Ice Cream
- 2 cups half-and-half
- 2 cups heavy cream (divided)
- ¾ cup granulated sugar
- 2 egg yolks
- 2 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 4-ounce box Reese's pieces candy
- 3 1.5 ounce packages Reese's peanut butter cups (chopped)
- In a medium saucepan placed over medium heat, add the half-and-half and 1 ½ cups of the heavy cream. Add sugar and salt and whisk until dissolved.
- While the cream mixture heats, add 2 egg yolks to the remaining ½ cup of heavy cream, whisking to combine. When the cream is hot, slowly ladle some of the hot cream into the cream and egg yolks, whisking continuously. This tempers the eggs.
- Then slowly pour the egg yolk mixture into the hot cream mixture, while whisking. Cook over medium-low heat until slightly thickened, being careful not to boil the cream mixture.
- Strain the mixture into a heat-proof bowl. Whisk in the vanilla extract. Cover with plastic wrap, pressing the plastic wrap directly on top of the cream mixture. Refrigerate until completely chilled.
- Transfer to an ice cream machine and churn until the mixture is the consistency of soft serve. Transfer to a freezer-safe container. Fold in Reese's pieces candy and the chopped peanut butter cups. Freeze until firm, approx 3-4 hours.
- Yields 1 ½ quarts.
- This is the ice cream maker that I use. With a compressor motor, the bowl does not need to be pre-frozen which is very convenient and time-saving.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.