1cupcoarsely chopped chocolate peanut butter cup candiesabout 15
1/4cupbutterscotch caramel topping
In a medium mixing bowl combine the peanut butter and sugar and mix with hand mixer set to low until smooth. Add milk and mix on low until sugar dissolves, about 1 to 2 minutes. Stir in heavy cream and vanilla, cover and refrigerate for 1 to 2 hours or overnight.
Freeze milk mixture according to mixer directions (my mixer calls for 15 to 20 minutes to thicken.) Add chopped candy Â and butterscotch caramel topping and mix for 1 to 2 minutes or stir in by hand. The ice cream will be soft and creamy. Transfer to an airtight container and freeze for 2 hours for a firmer consistency. Allow to thaw 15 minutes before savoring every luscious bite.
from Cuisinart Recipe Booklet
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