©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Chocolate Reese's Peanut Butter Cup Ice Cream

2 Eggs (or 1/2 cup of egg beaters)
3/4 cup
2 1/2 cups heavy cream
1 cup of whole milk
2 tsp vanilla extract
1 cup Hershey's Special Dark Syrup
8 Reese's Peanut Butter cups, chopped into small pieces and kept in the freezer.

Whisk the eggs until light and fluffy. (I just realized a blender works very well!!)

Whisk in the sugar until completely blended.

Pour in the whipping cream, milk, syrup and vanilla extract, and keep whisking until smooth.

Transfer the mixture to an ice cream maker and follow the manufacturer's instructions. About 5 minutes until it is done mixing, add the chopped Reese's.

Transfer into Snack Size Gladware containers and place into the freezer to finish freezing.

No comments:

LinkWithin and Pintrest

Related Posts with Thumbnails