Chocolate Peanut Butter Cup Ice Cream

It's rare that I come upon a recipe where words fail me.  This recipe though, I'm speechless.  Utterly speechless when it comes to describing this lush, velvety and somewhat indecent chocolatey ice cream.  I have never, ever had a dessert make me ooh and ahh at EVERY single bite.  Oh, the pleasure as spoonful upon spoonful passed my lips.  You just simply HAVE to make this.  

In all honesty, this is bar none, one of the easiest recipes I have for ice cream as it doesn't have a ton of fussy ingredients.  No tempering of egg custard, etc.  Just pretty straight forward - warm it, chill it, churn it.  I would describe it more but....I'm literally speechless.  That and I want to log off here to go get some more!  :)

Make it for yourself and see!

Chocolate Peanut Butter Cup Ice Cream

from Jen @ My Tiny Oven

2 cups Half-and-half

2 cups Whipping Cream

½ cups Dutch Process Cocoa Powder, Unsweetened

1 cup Sugar

¼ teaspoons Salt

1 cup Smooth Peanut Butter

1 cup Peanut Butter Cups, Chopped

In a large sauce pan, combine the half and half and cream with the cocoa powder, sugar and a pinch of salt. Whisk to combine. Heat the mixture until it comes to a full boil, whisking all the time. When the mixture starts to foam, remove it from the heat and stir in the peanut butter, until fully incorporated. Cover and refrigerate until mixture is completely chilled, 8 hours or so.

Then put the chilled mixture into the canister of your ice cream maker. Finish in your ice cream maker, according to the manufacturer’s instructions.

Add the chopped peanut butter cups during the last 2 minutes or so of churning.

Serve right away for a soft serve texture or you can stash it in the freezer, in an air tight container, for a harder ice cream.