Yield: about 1 quart


  • ¾ cup creamy peanut butter
  • ¾ cup plus 2 tbsp. sugar
  • 2 2/3 cups half-and-half
  • Pinch of coarse salt
  • Dash of vanilla extract
  • 1 heaping cup mini Reese’s cups, wrappers removed, frozen and chopped (optional)
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  • step 1: HideShow Images

    Combine all of the ingredients (minus the candy) in a blender or food processor; and puree until completely smooth.  Chill the mixture thoroughly in the refrigerator.  When the mixture is chilled through, freeze in an ice cream maker according to the manufacturer’s instructions.  To mix in the Reese’s, transfer the ice cream to a storage container and gently fold in the peanut butter cup pieces until evenly distributed.