Peanut Butter Ice Cream

Ann M. Richardson
Hutchinson, Kansas

3/4 c. creamy peanut butter
3/4 c. plus 2 T. sugar
2 2/3 c. half-and-half
pinch of coarse salt
dash of vanilla extract
1 c. + mini Reese’s Peanut Butter Cups, frozen and chopped

Combine all of the ingredients (minus the candy) in a blender or food processor and puree until completely smooth. Chill the mixture throughly in the refrigerator. When the mixture is chilled through, freeze in an ice cream maker according to the manufacturer’s instructions. To mix in the Reese’s candy, transfer the ice cream to a storage container and gently fold in the peanut butter cup pieces until evenly distributed.

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