Mini Peanut Butter Cup Ice Cream

Directions

1. 1
   In a medium saucepan, combine the milk, cream, and vanilla extract, and bring to a simmer over medium heat.
2. 2
   Once simmering, add the sugar. Cook, stirring occasionally, until the sugar has dissolved.
3. 3
   In a medium bowl, beat the egg yolks. Whisk in 1 cup of the vanilla cream mixture a little bit at a time until combined - make sure to whisk continuously.
4. 4
   Pour the egg mixture back into the saucepan, and cook over medium-low heat, stirring occasionally. Cook until the cream custard reaches 175 degrees F on a candy thermometer, or until it coats the back of a spoon.
5. 5
   Pour the custard into a large bowl, and freeze for at least 3 hours.
6. 6
   Once you are ready to make the ice cream, remove from the freezer, and pour the custard into your ice cream maker, and freeze according to manufacturer's instructions.
7. 7
   Once the ice cream is done, add in the mini peanut butter cups, and continue mixing for 30 seconds.
8. 8
   Pour in the fudge, and process for another 30 seconds.
9. 9
   Pour the ice cream into a freezer-safe bowl, and freeze for at least 3 hours before enjoying!
10. 10
    Makes 1 quart of ice cream.
11. 11
    Original recipe by La Casa de Sweets.