Chocolate Reese’s Cup Ice Cream

Chocolate Reese’s Cup Ice Cream

4 oz. unsweetened chocolate                   1 cup whipping cream

1 cup milk                                               1 teaspoon vanilla extract

2 large eggs                                            1 pinch of salt

1 cup sugar

1 cup coarsely chopped Reese’s Peanut Butter Cups

 

  1. Place coarsely chopped Reese’s Peanut Butter Cups in a bowl, cover and refrigerate.
  2. Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling, water. Gradually whisk in the milk and heat stirring constantly, until smooth. Remove from the heat and let cool.
  3. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Add the cream, vanilla, and salt and whisk to blend.
  4. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator.
  5. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions. When the ice cream has stiffened (about 2 minutes or so before it is done), add the candy. Continue freezing until the ice cream is ready.

From Ben and Jerry’s Homemade Ice Cream and Dessert Book by Ben Cohen & Jerry Greenfield (1987), p. 81.