Monday, June 28, 2010

Homemade vanilla ice cream with mock reese peanut butter cups.

Homemade vanilla ice cream with mock reese peanut butter cups.  Heaven.
My birthday gift to myself was an ice cream maker attachment for my beloved KitchenAid stand mixer.  I have vague memories of making ice cream when I was little, and have always heard homemade is incredible, but I really didn't know what I was in for.  The first ice cream I made was peanut butter chocolate chip, and although it was awesome, it sadly went undocumented because I took it out of the freezer to photograph, then forgot about it and it all melted away.  Sad.
The end of last week had me bemoaning being sick with a sinus infection.  I was in some sort of illness purgatory -- too sick to read textbooks or write papers, but not quite sick enough not to drag my ass into the kitchen and bake something.  I was unsure what to make, flipping through bookmarks to find some sort of inspiration.  Then I remembered my ice cream bowl was ready and frozen in the freezer.  And then I remembered I had all the ingredients to make some mock Reese Peanut Butter Cup bars.  I practically had a stroke from the joy of what I was about to create.  I think I called about 5 people to shout incoherently about peanut butter and frozen mixer attachments.
This ice cream creation really lived up to my dreams.  The Reese bars taste just like the real thing.  The vanilla ice cream so incredibly creamy, smooth, and rich.  It makes store bought taste like plastic.  

This ice cream maker is going to be working hard this summer.  What are some of your favourite ice cream recipes?

Peanut Butter Cup Bars

1/2 cup butter
1 3/4 cups confectioner’s sugar
1 cup peanut butter
3/4 cup graham cracker crumbs
1/4 cup butter
1/2 cup semi-sweet chocolate chips
(Line a 8×8, 9×9, or 7×11 pan with foil for easy removal of bars later.)
Melt 1/2 c. butter of low heat. Remove from heat and stir in confectioner’s sugar. Add peanut butter and graham cracker crumbs, stirring until creamy. Spread mixture into pan, patting down evenly.
In same pot, on low heat, melt butter. Add chocolate chips and stir until chips are nearly melted and very soft. Remove from heat and continue stirring until chocolate is smooth and shiny. Spread over peanut butter layer. Refrigerate for 30 minutes. Cut into bars.
Store peanut butter cup bars in refrigerator.
Yield:  16 or more bars (depending upon how big you cut them)

Vanilla Ice Cream
Adapted from Alton Brown

  • 2 cups whole milk
  • 2 cup heavy cream
  • 5 large egg yolks
  • 9 ounces sugar
  • 1 tablespoon pure vanilla extract


Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. 
In the last few minutes, chop up candy bar and mix into ice cream.
Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.


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