Â Â Â Â Â Â If this is the first time you are reading my blog, then shame on you. Earlier this week I posted up a special meal for my special man friend’s birthday. I forgot to mention his dessert however. Since I had already used up the buffalo food group there were only two other groups left of his to choose from. It was either Gatorade or peanut/peanut butter. As much as I know you would just die to see me make Gatorade ice cream, the fact that Sean loves Reese’s so much is just too easy.
Â Â Â So many people have shared recipes forÂ home-made peanut butter cups in the food blogging world. I actually sell giant peanut butter cups. But, I really wanted to create something a little more unique. Reese’s peanut butter tastes very good, but why not make it into ice cream instead. Yup, I filled the cup with real Reese’s-flavored ice cream.Â Not just regular peanut butter. Oh, I also added in mini Reese’s as well.Â
Here is what you need:
For Ice Cream,
I usedÂ almost the same custard base for my Cracker Jacks & Dulce De LecheÂ Ice cream.
Â Â Â Â Â Â The recipe for the ice cream base (not the Cracker Jacks, or the Reese’s, but for the base ice cream beforeÂ I adapt it) is from David Lebovitz. His stuff is pretty amazing, and you can see the original recipe here.Â Please visit his site, the photography alone is worth it.
Anyhoo for my adapted version, you need
– 1 cup of milk
-a pinch of salt
– Â½ cup of sugar
– 2 cups of heavy cream
–6 large egg yolks
– AT LEASTÂ 12 Reese’s peanut butter cups
-optional: Mini Reese’s pb cups
For the chocolate cups,
Â –good quality chocolate, dark or milk chocolate
The baking cups and piping bag or decorating bottle can beÂ found in baking supply stores, arts and craft stores, online, and some rando places like Wal-Mart. Shudder.
Â Â Â Â Â Â On a side note, the ice cream recipe makes quite a bit of ice cream so if you are not interested in storing leftoversÂ and only want some for the cups I suggest splitting the recipe in half. I am a fat person secretly hiding in the body of a thin person, so I of course made the full amount. Sigh.
Â Â Â Â Â Â Begin by taking your chocolate, and cutting the bar up withÂ a knife. Microwave it (or temper it, see my explanation of tempering chocolate with a double boilerÂ in this post) in a heat-safe bowl in 10 seconds spurts, mixing in between until soft and melted. Use a small spoon to scoop equal amounts of chocolate into the bottom of each silicone baking cup.
I really suggest getting good quality chocolate. It makes a huge impact on the taste.
While it dries and hardens begin to make your ice cream. Heat milk, sugar and salt in a small pot over low heat.
I am sorry. Milk really isn’t all that interesting to look at. Nothing to see here folks, move along.
Stir constantly until sugar is dissolved.
Remove from heat and allow to cool a bit.
Prepare 6 egg yolks in a bowl.
One of them is broken, that is why you can only see 5 whole egg yolks.
WhiskÂ the egg yolks. Slowly add the milk mixture while whisking it, until totally combined.
Â Â Â Â Â Â Â Â Â If I were you, I would do this ahead of time. Unwrap your peanut butter cups. I said at least 12 in the ingredients list, because with 12 you get a nice taste but not very strong. I would either use 12 or more depending on how peanut buttery you want it to taste.
Â Â Â Â Â Â Using a sharp knife, cut the bottom or tops off of the peanut butter cups. Then, just use your finger to scrap out the peanut butter part Try to keep the chocolate out of it.
Oh no! I dropped a piece of chocolate into the bowl of peanut butter! I guess I have to eat it now. Always taking one for the team.
Toss you peanut butter and egg/milk mixture back into the pot and return to the stove.
Turn heat on low, and stir constantly withÂ a whisk. Use the whisk to break down the peanut butter chunks.
Once the peanut butter is broken down, I switch to a spoon or spatula to mix it.
You will know when your custard is ready based on the thickness.
If you make a scratch along the custard sticking to your spoon/spatula, and it all stays put, then it is ready.
Â Â Â Â Â Â Remove from heat. In a large bowl add some ice and water. Place a smaller bowl on top, and pour your cream in. Then, place a strainer on top of all that. Push custard through the strainer into the cream to prevent lumps.
Â Â Â Â Â Â Â Â Â Mix cream and custard together. Move to a mixing bowl and store in fridge for about 1 hour until completely chilled. Then move it to the freezer for about 30 minutes.
Â Â Â Â Â While you wait for it to chill, melt some more chocolate and then fill your decorating bottle. Put a silicone baking cup inside of each cup already filled with a little chocolate. Use the bottle to fill in the entire side. Make sure to try to get chocolate in the bottom, then move your way up.
Once the ice cream has been in the freezer for 30 minutes, take it out and mix it on medium. This is done to break up th ice crystals.
It doesn’t look like much now, but just you wait. Cover and return to freezer another 30 minutes. Then take it out again.
Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â It is beginning to harden up around the edge. Mix it again and return to freezer yet again. I would say, this process should happen at least 4 times. It isn’t too bad if you put a timer on for 30 minutes each time.If you must, you can do it only 3 times, but at your own risk. I don’t know how icy the ice cream will come out. Think: The more you freeze and mix, the less icy and more creamy it is.
So 4 times- pop into freezer for 30 minutes, then mix.
After the first few times it will start to look like this when it comes out of the freezer.
Now grab your cups, and peel the top cups out. Melt a little chocolate and cover any holes or cracks if need be.
This is optional, but you can also use mini Reese’s peanut butter cups.
Scoop a little ice cream into the cups and add a couple of minis.
Â Â Â Â Â Â Â Â Â Now this is SUPER important. They need to go into the freezer for the ice cream to harden.Â The only thing is when chocolate is in the freezer it “blooms,” meaning some of the fats in it begin to separate. It will taste totally fine, but will form some ugly spots all over. If you are vain about your food, you probably think this blog is about you. No, really though, if you don’t want to get those ugly spots, then wrap your cups tightly in tons of seranÂ wrap. Then place in a plastic storage bag and push the air out. Then place in an air tight container. The less air, the better. If you really don’t care about it’s appearance, then just wrap in seran wrap.
Store in freezer until ice cream is hard.
Melt a bowl of chocolate again (either using double boiler method or microwave in 10-second spurts), and let it cool for a minute or two.
You don’t want it to melt the ice cream.
Â Â Â Â Â Â Â Â Grab out your cups, one at a time from the freezer. Using your finger or the bottom of a spoon, quickly smooth the chocolate around the top until it covers through to the edges.
Repackage them and return to freezer to refirm the ice cream. You’re done. So worth it.
Â Â Â Â Â Â Â Keep in mind that the chocolate does harden more than a regular Reese’s chocolate. It’s in the freezer, duh. You can always try adding a little veggie oil or shortening to the melted chocolate when constructing the cups, but that is at your own risk. I cannot tell you they will be safe in the freezer that way. If you do try it out, let me know. I think these tasted just lovely the way they are.
****If you areÂ consideringÂ posting upÂ photos or ideas fromÂ this or any other posts I am truly happy that you are excited and find my recipes interesting enough to share with others.Â Please see copyright standards in the footerÂ (bottom) of this or any page before posting.