Tuesday, September 20, 2011

Reese's Pieces Ice Cream

Chocolate and peanut butter are my favorite sweet combination by far. The hubs is obsessed with peanut butter as well, so it's something that we always have to stock up on when we hit the aisles of Costco. I had some extra half and half in the refrigerator that needed to be used and since we're nearing summer's end, I thought it would be best used making some homemade ice cream.

I remembered bookmarking a recipe that Joelen had blogged about that was an adaptation from David Lebovitz's book The Perfect Scoop that included Reese's Pieces, which are my favorite candy. The recipe is easy to make and calls for few ingredients, so it was perfect for making on a leisurely Sunday afternoon. The biggest difference that separates this ice cream from others is that it does not call for eggs, which most do, but I didn't notice it at all. The flavor is rich and creamy and was a perfect treat on a warm September day.

Reese's Pieces Ice Cream

2 1/2 cups half and half
3/8 cup unsweetened cocoa powder
3/4 cup granulated sugar
Pinch of salt
3/4 cup creamy peanut butter
1/2 cup Reese's Pieces candies

In a large pan, whisk to combine the half and half, cocoa powder, sugar and salt.  Heat the mixture, whisking frequently, until it comes to a full, rolling boil and begins to foam up.  Remove the pan from the heat and add the peanut butter, whisking to blend thoroughly.

Refrigerate the mixture to chill thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions. After churning, fold in the candies into the ice cream and transfer mixture into a freezer safe container.


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