Ingredients
Scale
- 1 gallon half-and-half
- 1 1/2 cups sugar
- 1/2 cup light corn syrup
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup peanut butter cups, chopped
Instructions
- Prepare the Ice Cream Base
- In a large mixing bowl, whisk together the half-and-half, sugar, light corn syrup, vanilla extract, and salt.
- Ensure the sugar is fully dissolved for a smooth and creamy texture in your final product.
- Churn the Ice Cream
- Pour the mixture into your ice cream maker, following the manufacturer’s instructions for your specific machine.
- Churn the ice cream until it begins to thicken and take on a soft, creamy texture.
- Incorporate the Mix-Ins
- When the ice cream is nearly frozen but still soft, add the semisweet chocolate chips and chopped peanut butter cups.
- Allow the machine to mix them evenly into the ice cream for a perfect distribution of flavor in every bite.
- Freeze to Perfection
- Transfer the churned ice cream into an airtight container.
- Freeze it for at least 4 hours, or until it reaches a firm, scoopable consistency.
- Serve and Enjoy
- Scoop into bowls or cones, and relish the rich, creamy, chocolate-peanut butter goodness.
- For an extra treat, drizzle with chocolate syrup or sprinkle with crushed peanuts.
Notes
- Ingredient Substitutions
- Use heavy cream instead of half-and-half for an even richer texture.
- Substitute dark chocolate chips or white chocolate chips for a twist on the classic flavor.
- Add-Ons
- Swirl in caramel or fudge sauce during the churning process for extra indulgence.
- Add crushed waffle cone pieces or toasted nuts for added crunch.
- Serving Suggestions
- Serve in waffle cones for an elevated dessert experience.
- Pair with a warm brownie or cookie for an over-the-top sundae.
- Prep Time: 15 minutes
- Cook Time: 30 minutes