Beginning of the summer Adam and I made a trip to Trader Joes, when we were checking out I saw a little thing of mini-peanut butter cups. I grabbed them planning to make ice cream. I made the mistake of opening the container and taking a handful to try… then another handful because they were good. Before I knew it there wasn’t enough to make ice cream so I might as well just finish it off. 
We made another trip to Trader Joes a few weeks ago and I knew I need to buy them again but this time keep it closed until I was ready to make the ice cream. Today was the day!!! I wanted to make a simple vanilla ice cream without eggs as I didn’t want to deal with the egg whites.
Philadelphia-Style Vanilla Ice Cream (From: The Perfect Scoop)
- 3 cups heavy cream
- 3/4 cup sugar
- pinch of salt
- 1 vanilla bean, split in half length wise
- 3/4 t. vanilla extract
- mini peanut butter cups
Pour 1 cup of cream into a medium saucepan, and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until sugar is dissolved.
Removed from heat and add the 2 cups of cream and vanilla extract.
Chill the mixture throughly in the refrigerator. When ready to churn removed the vanilla bean pod and freeze the mixture in your ice cream maker.
Once it has reached soft serve consitancy add peanut butter cups and mix, freeze in freezer until set.
{ 2 comments… read them below or add one }
Looks great and perfect way to use those mini PB cups from TJs!
My favorite ice cream is moose tracks and it has little PB cups in it. Yummy!!