1/4 cup sugar
3 eggs
3/4 cup peanut butter
3/4 cup sweetened condensed milk
1/2 cup half and half
2 tsp vanilla
12 miniature peanut butter cups, chopped

in a medium bowl, beat the sugar and eggs with an electric mixer until thick, about 3 minutes. set aside. pour mixture into a small saucepan and bring to a simmer over low heat. gradually drizzle the hot milk into the eggs while whisking vigorously. then pour the whole mixture into the saucepan. cook over low heat, stirring constanty, until thick enough to coat the back of a spoon. do not boil.

remove from heat and whisk in peanut butter. allow to cool slightly, then whisk in the sweetened condensed milk, half-and-half, and vanilla. cover and refrigerate until chilled.

pour the mixture into an ice cream maker and freezer according to the manufacturer’s instructions. fold in peanut butter cups when mixture is still soft, then transfer to a container and freeze until solid.

8 servings