Ingredients:
1 gallon half-and-half
1 ½ cups sugar
½ cup light corn syrup
1 tablespoon vanilla extract
½ teaspoon salt
1 cup semisweet chocolate chips
1 cup peanut butter cups, chopped
Directions:
Prepare the Ice Cream Base:
In a large mixing bowl, whisk together the half-and-half, sugar, corn syrup, vanilla extract, and salt until the sugar is fully dissolved.
Churn the Ice Cream:
Pour the ice cream base into an ice cream maker.
Churn according to the manufacturer’s instructions (usually about 25-30 minutes) until it reaches a soft-serve consistency.
Add the Mix-Ins:
When the ice cream is nearly frozen, add the semisweet chocolate chips and chopped peanut butter cups.
Allow the ice cream maker to churn for another 2-3 minutes to evenly distribute the mix-ins.
Final Freeze:
Transfer the churned ice cream to an airtight container.
Freeze for at least 4 hours to firm up.
Scoop the ice cream into bowls or cones and savor every creamy, chocolatey, peanut buttery bite!
