Ingredients
Equipment
Method
- In a saucepan over medium-low heat, stir together the half & half and sugar. When it begins to simmer, remove from the heat.
- Whisk the eggs in a medium bowl. Temper the eggs by slowly whisking in half of the warm half & half mixture. Make sure to whisk quickly or the eggs will scramble. Add the remaining milk mixture and whisk to combine.
- Pour the egg & milk mixture back into the saucepan and stir in the heavy cream.
- Split the vanilla bean lengthwise and scrape out the seeds and add to the cream mixture and toss in the vanilla bean pod.
- Cook over medium-low heat until the cream coats the back of a metal spoon.
- Pour into a medium sized bowl and cover with plastic wrap. Make sure the plastic wrap is touching the surface of the cream or a skin will form.
- Refrigerate for 2-3 hours or overnight.
- Remove the vanilla bean and pour mixture into an ice cream maker and freeze according to the manufacturer's instructions.
- When the ice cream is frozen, drizzle in the fudge sauce with the ice cream maker running. Add the peanut butter cups and let it churn a few times to incorporate.
- Remove the ice cream to a glass loaf pan and place in the freezer to continue to harden, or serve immediately.
Notes
Extra tips or suggestions here.