Yield: about 2 quarts of ice cream
1 envelope unflavored gelatin
1/4 cup cold water
2 cups milk (I used 2%)
1/4 + 1/8 cup granulated sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
1 1/2 cups heavy cream
1-2 cups reese’s peanut butter eggs or cups, quartered
First make sure you have frozen your ice cream maker’s freezer bowl for at least 24 hours! You HAVE to do this guys!
In a small bowl mix the gelatin with the cold water. Set aside.
In a medium heavy sauce pan heat the milk stirring occasionally until just hot. DO NOT BOIL!
Remove from heat and add thickened gelatin, sugar, vanilla extract and salt Then stir in the heavy cream. Pour into a bowl, cover and refrigerate overnight.
Remove from the refrigerator and stir the mixture carefully to thin it out. Pour the chilled mixture into a 2 to 4 quart ice cream freezer bowl and process for 20 to 25 minutes.
Well the ice cream is churning chop the reese’s eggs into halves and then into halves again. During the last five minutes of the churning process add the reese’s. Churn for 3 to 5 minutes longer. Serve immediately and freeze any remaining ice cream.
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