Ingredients
110 g | sugar |
80 g | nonfat dry milk powder |
0.8 g | kosher salt |
325 g | plus 50 g whole milk, divided |
355 g | heavy cream |
85 g | corn syrup |
80 g | chunky natural peanut butter |
15 g | cornstarch |
230 g | mini peanut butter cups, halved and frozen |
½ cup plus ⅓ cup nonfat dry milk powder |
½ cup (3½ 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 |
Essential Equipment
Instructions
- 110 g sugar
- 80 g nonfat dry milk powder
- 0.8 g kosher salt
- 325 g whole milk
- 355 g heavy cream
- 85 g corn syrup
- 80 g chunky natural peanut butter
- 50 g whole milk
- 15 g cornstarch
- Reduce heat to medium. Whisk cornstarch mixture to recombine, then whisk into saucepan. Cook, constantly scraping bottom of saucepan with rubber spatula, until mixture thickens, about 30 seconds. Immediately pour ice cream base into large bowl with peanut butter and whisk to thoroughly combine. Let cool until no longer steaming, about 20 minutes. Cover bowl, transfer to refrigerator, and chill to 40 degrees F/ 4.4 degrees C, at least 6 hours or up to 8 hours. (Base can be chilled overnight. Alternatively, base can be chilled in about 90 minutes by placing it over ice bath of 750 grams ice, 113 grams water, and 42 grams salt.)
- 230 g mini peanut butter cups, halved and frozen
Instructions
- ½ cup plus ⅓ cup nonfat dry milk powder
- ½ cup (3½ ounces) sugar
- ¼ teaspoon kosher salt
- 1¼ cups whole milk
- 1½ cups heavy cream
- ¼ cup corn syrup
- ⅓ cup chunky natural peanut butter
- ¼ cup whole milk
- 1 tablespoon plus 2 teaspoons cornstarch
- Reduce heat to medium. Whisk cornstarch mixture to recombine, then whisk into saucepan. Cook, constantly scraping bottom of saucepan with rubber spatula, until mixture thickens, about 30 seconds. Immediately pour ice cream base into large bowl with peanut butter and whisk to thoroughly combine. Let cool until no longer steaming, about 20 minutes. Cover bowl, transfer to refrigerator, and chill to 40 degrees F/ 4.4 degrees C, at least 6 hours or up to 8 hours. (Base can be chilled overnight. Alternatively, base can be chilled in about 90 minutes by placing it over ice bath of 6 cups ice, ½ cup water, and ⅓ cup salt.)
- 2 cups mini peanut butter cups, halved and frozen