Reese’s Pieces Ice Cream

August 7, 2009

Okay. Time for another confession. For the past three days I have eaten pretty much nothing but Annie’s Macaroni and Cheese and this ice cream. It’s good, real good.

reeses_pieces_ice_cream

Reese’s Pieces Ice Cream

Yield: About 8 cups

2 cups cream
2 cups homogenized milk
1 cup sugar
1/2 teaspoon salt
4 egg yolks
1 teaspoon vanilla
1 1/2 cups Reese’s Pieces candy

Whisk the cream, milk, sugar and salt in a saucepan over medium heat until scalding (just under a simmer).

Whisk the egg yolks in a small bowl. Temper the yolks by whisking in a bit of the cream mixture. Continue slowly adding the cream to the eggs until you have added about half the mixture (2 cups). Then pour it all back into the saucepan. Continue stirring until the mixture reaches 170F – 174F.  Stir in the vanilla then remove from the heat.

Pour into a bowl and cover the surface directly with plastic wrap to prevent skin from forming. Refrigerate overnight.

Crush the Reese’s Pieces with a rolling pin. Set aside.

The next day pour the mixture into your ice cream maker (I use the Kitchenaid Stand Mixer Attachment Ice Cream maker). Add the Reese’s Pieces halfway through the mixing, about after 10 minutes. Once the churning/freezing is complete, transfer the ice cream to a bowl and cover with plastic wrap under the lid touching the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 4 hours before serving.

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