One of my friends had asked me if I had any ice cream recipes on the blog last summer and I realized all I had was sorbet and snow ice cream recipes posted…NOT acceptable! So this summer’s mission is to up my ice cream game and let me tell you…I am starting off with a bang…this ice cream does not disappoint!
I used David Lebowitz’s vanilla ice cream recipe from The Perfect Scoop as a base but you could easily sub in your favorite vanilla ice cream recipe. Then I added in the Nutella, caramel and Mini Reeses Peanut Butter Cups at the end. I had originally just intended to make a Nutella swirl ice cream but then I asked myself, “How can I make this even more awesome?” And well, caramel sauce and Mini Reeses Peanut Butter Cups were definitely the answer!
To make this Nutella and Caramel Swirl Ice Cream with Mini Reeses Peanut Butter Cups you first need to make the vanilla ice cream base in your ice cream maker.
Once your vanilla ice cream has finished churning in your ice cream machine, spoon/pour half of the ice cream into a glass baking dish then pour the thinned nutella and caramel around like so below. (To thin the nutella simply heat it in the microwave for 45 seconds in a microwave safe bowl).
Then with a knife swirl the ice cream up and down and side to side like so….
Next pour in your chopped mini reeses peanut butter cups and swirl it all together.
Repeat with the remaining half of your ice cream!
Freeze for a few hours or overnight. Then scoop and consume to your hearts content!
- 1 cup whole milk
- 3/4 cup of sugar
- 1 pint heavy cream (2 cups)
- pinch of salt
- 1 vanilla bean, split in half lengthwise
- 6 large egg yolks
- 3/4 tsp vanilla extract
- 1/2 cup to 1 cup of caramel sauce (I used a little over a half of a cup)
- 1/2 cup to 1 cup of Nutella (I used a little over a half of a cup)
- 4 to 8 oz of chopped Mini Reeses Peanut Butter Cups (I sadly ate about 4 oz myself and only used 4 oz in my ice cream and that was more than enough).
- 1. Warm the milk, sugar, 1 cup of the cream, and salt in a medium saucepan.
- 2. Scrape the seeds from the vanilla bean into the warm milk and add the bean as well. Cover pot with a lid.
- 3. Once warmed...remove from the heat, and let steep at room temperature for 30 minutes.
- 4. Pour the remaining 1 cup of cream into a large bowl and set a mesh strainer on top. Set aside.
- 5. In a separate medium bowl, whisk together the egg yolks. Next, take the warm mixture in the saucepan from steps 1 to 3 and slowly pour into the egg yolks, whisking constantly. Then, scrape the warmed egg yolks back into the saucepan.
- 6. Stir the mixture constantly over medium heat with a spatula, scraping the bottom as you stir. After 5 minutes I lowered the heat to low and whisked the mixture on and off the stove so it did not over heat (it was bubbling hard core at this point). Keep stirring until the mixture thickens and coats the spatula. This could take 10 to 15 minutes, so do not worry...it just takes some time!
- 7. Pour the custard through the strainer and stir it into the cream. Put the vanilla bean into the custard, add the vanilla extract and stir until cool over an ice bath.
- 8. Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean and freeze the mixture in your ice cream maker according to the manufacturer's instructions.
- 9. While the ice cream is churning, chop up the Mini Reeses Peanut Butter Cups. Then heat the Nutella in the microwave for 45 seconds (this thins the Nutella and makes it easier to pour) right before the ice cream is done (or immediately after).
- 9. Then once the ice cream is ready, pour half of the mixture into a glass baking dish. Add some of the caramel syrup and thinned Nutella; swirling the caramel and Nutella up and down on top of the vanilla ice cream as you go. Pour half of the chopped mini Reeses Peanut Butter cups in the baking dish. With a knife, swirl the candy and sauces around to mix it up.
- 10. Then pour the remaining vanilla ice cream on top as well as some more caramel sauce, thinned Nutella and chopped mini Reeses Peanut butter cups. Swirl the candy and sauces around with knife. Cover and freeze overnight.
- Serves 4 to 8 people depending on the size of your scoops and how much people your people like ice cream...aka if they are 1 scoop or 2 scoop peeps. If you are a big scooper, serves 4 people. If your scoops are on the smaller side then you could serve approximately 8 people.