Ingredients
1 cup Nutella
13 cups Sugar
1 cup Whole Milk
2 cups Whipping Cream
1 teaspoon Vanilla
10 whole Regular-sized Peanut Butter Cups, Chopped
Method
Sources
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Recipe1M+
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Large balloon whisk — whip cream, eggs, sauces, incorporate air
Adjustable stand — hold cookbook or tablet at eye level while cooking
Iconic hazelnut-cocoa spread — crepes, baking, filling
Standard Malabar black peppercorns — everyday grinding pepper
Stand mixer for bread dough, pastry, meringues, butter churning
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Adjustable stand — hold cookbook or tablet at eye level while cooking
Iconic hazelnut-cocoa spread — crepes, baking, filling
Standard Malabar black peppercorns — everyday grinding pepper
Stand mixer for bread dough, pastry, meringues, butter churning
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in a large bowl, mix the nutella and sugars until well blended with a hand mixer. add in the milk and beat on low until most of the sugar has dissolved. stir in the cream and vanilla. cover with saran wrap and place in refrigerator for at least 2 hours. turn on ice cream maker and pour in the mixture. let the mixture churn for about 15 minutes, and then in the last 5 minutes, sprinkle in the toffee and peanut butter cups. when ice cream is done, place in air tight freezer containers and place in freezer for about 2 hours to harden up. makes about 1 1/2 quarts or 3 pints ice cream. recipe adapted from cuisinart ice cream maker recipe book for peanut butter ice cream.