Weather: -1, crisp and frosty
What I’m listening to: Just Dance Kids on Wii
Under the Christmas tree this year was a box entirely wrapped in duct tape with my name on it. It even had duct tape ribbon and a duct tape bow. This package was so tediously wrapped and so mysterious 
that I knew it had to be something special. Come Christmas morning, I unwrapped the gift to discover a KitchenAid Ice Cream Maker Attachment for my KitchenAid Mixer. Hooray! It’s ice cream time.
Alaskans love their ice cream. I was surprised to learn upon moving here that the state of Alaska boasts the highest ice cream consumption per capita in the U.S. I only managed to wait a few days before giving my new kitchen gadget a whirl. And when the time came, I decided upon Peanut Butter Cup as my very first ice cream attempt- creamy peanut butter ice cream with tempting little bites of peanut butter cup mixed in. The hardest thing about this recipe is waiting for the ice cream to freeze before diving in.
Peanut Butter Cup Ice Cream
Adapted from David Lebovitz
- 3/4c creamy peanut butter
- 3/4c plus 2T sugar
- 2-2/3c half-and-half
- Pinch of salt
- 1/2t vanilla
- 12 mini Reese’s cups, wrappers removed and chopped
Place first 5 ingredients together in a blender and whirl until smooth. Refrigerate until cold.
Freeze ice cream batter in your ice cream maker according to the manufacturer's instructions. Add the chopped peanut butter cups in the last 2 minutes of mixing. Place in a freezer-safe container and freeze thoroughly.
