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Ice Cream Sunday: Nutella & Peanut Butter Cup

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Mmmm, Nutella. Thank you, Ferrero, for making chocolate in spreadable form an acceptable condiment for breakfast, or anytime.  This ice cream is based off of my favorite college poor man’s desserts. Take a spoonful of peanut butter, spoonful of peanut butter, let them mate onto one spoon and you have a treat fit for a king. That’s your recipe right there, goodnight. But wait, it is ice cream Sunday so we will alter this up a bit and cram some cream in there.

Get some:

*half a jar of nutella

*2 cups whole milk

*1 1/2 cups heavy cream

*handful or two of miniature peanut butter cups from Trader Joes. If you don’t have a Trader Joes, you are on your own

*a couple Reeses cups

*3 egg yolks

*1/2 cup sugar

*pinch of salt

Do work:

In a large bowl, put your nutella and couple Reeses cups.

Heat milk with sugar and salt until warm.

Add egg yolks and cook on medium until thickened just slightly.

Poor mixture over nutella and whisk well until nutella and cups are melted.

Add heavy cream and stir.

From here, follow your ice cream maker instructions. Add miniature cups about 3/4 of the way through.

It’s a pretty simple ice cream, but super rich and indulgent, so that means try to limit yourself to a small bowl…and then go get more, so it doesn’t look like you have too much in front of you at one time.

Bonus pic of how I conquer every new Nutella jar I acquire.

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