yield 2 quarts
I made this for the first time for an office get-together. I think the 1/2 gallon made it at least five minutes before it was gone. I would make sure you were first in line for this one! Please use only the best quality chocolate and Dutch cocoa you can find. Trust me it will make a difference!
- 1 cup granulated sugar
- 4 large pasteurized egg yolks
- 2 cups whole milk
- 1/2 cup Dutch cocoa powder
- 3 cups heavy cream
- 12 ounces bittersweet chocolate, chopped
- 2 teaspoons vanilla extract
- 10-12 Reese’s peanut butter cups
- In a small bowl, beat sugar into egg yolks until pale yellow. Set aside
- In a heavy saucepan bring the milk just to a simmer.
- Wisk in cocoa and bring milk back to a simmer. Let mixture continue simmering for 3 minutes, stirring constantly.
- Slowly beat the hot milk and cocoa into the egg mixture. Pour entire mixture back into saucepan and place on low heat. Stirring constantly until mixture slightly thickens. Do not let boil as eggs will scramble.
- Remove from heat and pour the hot chocolate custard through a strainer and into a large bowl. Set aside.
- To prepare ganache first bring cream to a simmer in small saucepan.
- Immediately remove from the heat and pour the cream over prepared chopped chocolate in a bowl.
- Stir until the chocolate is melted and mixture is smooth.
- Combine the ganache with chocolate custard then stir in vanilla.
- Cover and refrigerate until cold or overnight.
- Cut Reese’s candy bars into smaller chunks.
- Add candy bars into ice cream machine when ice cream is semi frozen.
Enjoy!
Feel free to substitute and use other candy bars.