Peanut Butter Cup Ice Cream

1 cup good quality peanut butter (not natural) ²∕³ cup granulated sugar 1 cup whole milk 2 cups heavy cream 1 teaspoon pure vanilla extract 1 cup chopped chocolate peanut butter cup candies (about 15 miniature peanut butter cups)

Nutritional information per serving (based on ½ cup): Calories 365 (68% from fat) • carb. 23g • pro. 8g • fat 29g • sat. fat 12g • chol. 58mg • sod. 153mg • calc. 58mg • fiber 2g

In a medium mixing bowl, use a hand mixer on low speed to combine the peanut butter and sugar until smooth. Add the milk and mix on low speed until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight. Turn on the Cuisinart® ice cream maker; pour the mixture into freezer bowl and let mix until thickened, about 15 to 20 minutes. Five minutes before mixing is completed, add the chopped candy through the top and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.