Peanut Butter Cup No-Churn Ice Cream

Here's a great recipe to make delicious ice cream WITHOUT an ice cream maker.  At first I was a bit skeptical when I read about No-Churn Ice Cream on the Cook's Country website, but after making it for myself I'm now a complete convert.  All you need is a blender, which most households have over an ice cream machine.  The other plus with this recipe is that there's no eggs used, so no cooking a custard base.  The ice cream mixture literally came together in less than ten minutes, even better in my book!

Reese's cups are one of my favorite candies so I opted to go for the peanut butter cup version of the ice cream.  [The website has many other flavors if you don't like peanut butter.]   The recipe couldn't be simpler to make: whip heavy cream in the blender for about 30 seconds until heavy peaks form, add the rest of the ingredients (except the stir-in), pour into a loaf pan, mix in the stir-ins and then freeze for at least six hours.  That's it!

The ice cream is delicious served alone but I had some extra choux pastries so I filled them with the ice cream to turn them into profiteroles. [Yes, I know technically you need three pastries on the plate for profiteroles, but I didn't have a third one!]

Peanut Butter Cup No-Churn Ice Cream

Makes about 1 quart

2 cups heavy cream, chilled

1 cup sweetened condensed ilk

1/2 cup creamy peanut butter

1/4 cup whole milk

1/4 cup light corn syrup

2 tablespoons sugar
1/4 teaspoon table salt
1/2 cup coarsely chopped peanut butter cups

Process cream in blender until soft peaks form, 20 to 30 seconds. Scrape down sides of blender jar and continue to process until stiff peaks form, about 10 seconds longer. Using rubber spatula, stir in condensed milk, peanut butter, whole milk, corn syrup, sugar, and salt. Process until thoroughly combined, about 20 seconds, scraping down sides of blender jar as needed.

Pour cream mixture into 8½ by 4½-inch loaf pan. Gently stir in peanut butter cups. Press plastic wrap flush against surface of cream mixture. Freeze until firm, at least 6 hours. Serve.