We're In The Kitchen Wednesday 06/04/14

Nutella Peanut Butter Cup Ice Cream
Nutella Peanut Butter Cup Ice Cream

Yield: 1.5 quarts or 3 pints

-- 1 cup nutella
-- 1/3 cup brown sugar
-- 1/3 cup sugar
-- 1 cup whole milk
-- 2 cups whipping cream
-- 1 tsp vanilla
-- 10 regular sized peanut butter cups, chopped
-- 1/3 cup toffee bits

-- In a large bowl, mix the nutella and sugars until well blended with a hand mixer.  Add in the milk and beat on low until most of the sugar has dissolved.  Stir in the cream and vanilla.
-- Cover with saran wrap and place in refrigerator for at least 2 hours.
-- Turn on ice cream maker and pour in the mixture.  Let the mixture churn for about 15 minutes and then in the last five minutes, sprinkle in the toffee and peanut butter cups.
-- When ice cream is done, place in air-tight freezer containers in freezer for about 2 hours to harden up.

For more simple and yummy recipes, visit Meagan's blog: A Zesty Bite

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