Reese's v2

I was looking through the pantry for inspiration for ice cream and came across the jar of peanut butter. It's been a while since I've made ice cream with peanut butter so I decided to go down that route. To make this better, it was time to add a bag of mini Reese's peanut butter cups!

Rating: 5 scoops

I really like this ice cream! I've used the peanut butter base for other variations (see 1 and 2) and it has only grown with me with time. I wish there were more Reese's cups in the bag but I'm not sure a second bag would fit in the storage container!

None of my books have a peanut butter ice cream recipe, so this is one of my own creations. I wanted the peanut butter flavor to come through so a Philly base was used. Given that peanut butter has a lot of fat, I withheld a portion of cream and then blended in an equivalent weight of peanut butter into the base after it cooled. The addition of peanut butter helps to make a very rich ice cream! A hint of salt might be a nice addition for the future to complement the sweetness.

As I was picking up a bag of mini Reese's from the store (already unwrapped to save me time!), I happened to notice what they had printed on the back. It's very true! Reese's makes any ice cream better.

To finish off my Reese's-style ice cream, I also mixed up a batch of dark chocolate fudge sauce from Cook's Illustrated. This sauce is nowhere near as sweet as the chocolate sauces many of us are familiar with but it has a rich chocolate flavor with a moderate sweetness since it's made from dark chocolate.