The recipe was very easy and the ice cream was great! It comes out like soft serve (like most homemade ice creams), but you can freeze it for a few hours to make it firmer.
In a mixer, beat 6 eggs with 1/2 cup white sugar. Mix until thick (it took about five minutes in the KitchenAid stand mixer).
While the eggs and sugar are mixing, heat 2 cups 2% milk in a medium saucepan over low heat. When milk is about to simmer, remove from heat. Pour the hot milk VERY SLOWLY into the egg and sugar mixture. I like to do this while the mixer is running. Go slowly or the eggs will cook and form little scrambled egg bits in the ice cream (which can be beat out with the mixer).
Once combined, pour mixture back into saucepan and return to low heat. Cook over low heat, stirring continuously, until the mixture coats the back of a metal spoon.
Remove from heat and stir in 1 1/4 cups peanut butter (natural peanut butter isn't ideal for this recipe). You can return it to the mixer in order to thoroughly blend peanut butter.
Stir in 1 1/4 cup half-and-half, 1 1/4 cup sweetened condensed milk, and 2 teaspoons vanilla extract.
Cover and place in freezer for thirty minutes. Switch to fridge for an additional two hours (or until chilled). Or, place in fridge for a few hours or overnight.
Chop 12-15 large Reese's Peanut Butter Cups, or chop 20-26 miniature Reese's Peanut Butter Cups. Place in freezer.
Pour mixture into your ice cream maker and start mixing. Our very vintage ice cream maker ran for about ninety minutes. Newer ones, such as on the counter mixers, should only take about thirty minutes.
Once ice cream has thickened, add chopped large Reese's Peanut Butter Cups and continue mixing for about five minutes.
Serve immediately as soft serve, or freeze for a few hours to a more solid consistency. Enjoy!!
1/2 cup white sugar
2 cups 2% milk
1 1/4 cups peanut butter
1 1/4 cup half-and-half
1 1/4 cup sweetened condensed milk
2 teaspoons vanilla extract
12-15 large Reese's Peanut Butter Cups