Peanut Butter Cup Ice Cream

• 1 cup good quality peanut butter (natural or regular)
• ²∕³  cup granulated sugar
• 1 pinch sea or kosher salt
• 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 446 (68% from fat) • carb. 27g • pro. 10g • fat 34g • sat. fat 15g

• chol. 69mg • sod. 72mg • calc. 69mg • fiber 2g

1.   In a medium mixing bowl, use a hand mixer on low speed to combine the peanut butter sugar and salt 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 at least 2 hours, or overnight. Whisk mixture together again before pouring into the ice cream maker.

2.   Pour the mixture into the mixing bowl of the Cuisinart® Ice Cream and Gelato Maker fitted with the ice cream paddle. Turn unit on, set Timer and press Start. Let mix until thickened, about 40 minutes. Five minutes before mixing is completed, add the chopped candy through the mix-in opening and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.