Peanut Butter Cup Crunch Ice Cream

Name: Peanut Butter Cup Crunch Ice Cream
Yield: Serves 12 (Makes about 1½ quarts)
Ingredients: ½ cup plus ⅓ cup, nonfat dry milk powder; 1/3 cup (2 1/3 ounces), sugar; ¼ teaspoon, kosher salt; 1¼ cups plus ¼ cup, whole milk, divided; 1½ cups, heavy cream; ¼ cup, corn syrup; ⅓ cup, chunky natural peanut butter; 1 tablespoon plus 2 teaspoons, cornstarch; 2 cups, mini peanut butter cups, halved and frozen

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Appears in Cook's Illustrated July/August 2020

Desserts or Baked Goods

Frozen Desserts

SERVES12 (Makes about 1½ quarts)

WHY THIS RECIPE WORKS

This ice cream is richer than our other recipes because of the addition of peanut butter. Interestingly, the greater proportion of fat makes this ice cream feel less cold on your tongue than a lower fat ice cream (which contains proportiona...

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