Peanut Butter Cup Ice Cream Recipe. Refrigerate the mixture until cold at least 1 hour. In a medium mixing bowl use a hand mixer or whisk to combine the peanut butter and sugar until smooth.
In a medium mixing bowl use a hand mixer or whisk to combine the peanut butter and sugar until smooth. Place the pan over medium heat and warm the mixture whisking frequently until the sugars dissolve and the peanut butter melts into the cream. Remove the ice cream from the freezer and spread fudge over the ice cream in an even layer.
Whisk half the warm milk mixture into the beaten yolks 12 cup at a time until combined.
Refrigerate the mixture until cold at least 1 hour. Once cold churn the ice cream mixture according to. Heat over low heat stirring until smooth and sugar is dissolved. Instructions Combine in small bowl.