Can we talk about eggs for a few minutes?
When I was in my early teens, my cousin Kori said something about eggs that was so gross I didn’t eat eggs for a year. I’ll spare you the visual of what she said, but just know that I have a no-egg history in my past. I need you to know that, because I’m about to tell you to put raw eggs in to something.
Once I started buying local free-range eggs, the “ick” factor of using raw eggs magically went away. Now that I have my own feathered princesses laying their magical protein orbs, I never hesitate to use raw eggs in my cooking. If I was buying generic eggs from the store, I’d probably abstain.
Ok, how that we have talked about raw eggs, let’s talk about how amazing they make homemade ice cream taste. Regular homemade ice cream with just milk and cream can get icy and hard in the freezer, but adding egg yolks turns gives the mixture a custard texture. Basically it tastes like angels used their wings to churn it. If egg yolks give you heebie jeebies, leave them out, but just understand that your ice cream should be eaten probably the same day it is made to avoid it hardening up on you. That’s what she said.
My friend Anne inspired this recipe, when she came back from the store during our visit with a tub of mini peanut butter cups as a sweet treat for Jack and I.
The base for this recipe is inspired by an article in the NY Times, written by Melissa Clark. I dropped the sugar down a bit from her recipe.
Homemade ice cream always seems like such a pain in the ass. There are so many steps, but really the active ”hands on” time is less than 15 minutes. I make the base for this in the morning, and churn it at night.
Homemade Peanut Butter Cup Ice Cream
2 cups heavy cream
1 cup whole milk (I use raw milk because it is amazing and creamy)
1/2 cup sugar (I used organic evaporated cane juice from Costco)
1/8 tsp fine sea salt
6 egg yolk
Mini peanut butter cups (I used ones from Trader Joes)
2 tblsp peanut butter (cream or chunky…your choice)
Healthy squirt of chocolate sauce
1) In a heavy saucepan, combine your cream, milk, sugar, and salt. Stir until the sugar dissolves.
2) In a separate heat-proof bowl, mix the yolks.
Add one-third of the hot cream mixture to the bowl, whisking quickly the entirely time.
Add the cream/egg mixture back to the pot, stirring constantly. Add a thermometer to the pot, and stir until the temperature reaches 170 degrees.
3) Set up a fine mesh strainer over a glass bowl, and pour the mixture in through the sieve.
4) Put the bowl in the fridge, and cool it for 4-12 hours.
5) Set up your ice cream maker (this is the one I have. It was a gift – thanks Elaina, and whomever originally purchased it for her wedding…), and turn the mixer on. With the machine running, pour in the chilled base, and mix until it starts resembling ice cream.
6) (here is where the photos get weird because I was doing this at night)
Once it starts looking like ice cream, let it churn another few minutes, and then add your peanut butter.
7) Then a squirt of chocolate syrup.
8) Then, add your peanut butter cups…after testing them beforehand. The quality of your ingredients can’t be compromised, so you should probably test a fistful first. Because you CARE. I used probably 1/2 cup of cups. Cup of cups?
9) Transfer the ice cream to a freezer-proof bowl. Here is one of the two times I use plastic wrap (dutch oven bread being the other instance), and I put a piece of plastic wrap over the ice cream, pressing down to cover the surface area. This also helps keep it from getting too icy in the freezer. Cover it with a lid, and freeze for a few hours.
You now have two choices. You can scoop out a reasonable amount of ice cream for a “normal” serving…OR you can eat it straight from the bowl. Hiding in your bathroom reading Perezhilton.com. Telling everyone you are pooping. No judgement, just the choice is yours.