Coffee Ice Cream with Reese's Cups

Summer is around the corner, it is time to break out the ice cream maker!  This is my favorite Kitchen Aid attachment, maybe because it is my only one.  I found this recipe on Tasty Kitchen by Heather Cristo.  I love coffee and I added my favorite mix in, Reece's cups.

The Goods:

• 2 cups Heavy Cream
• 1 cup Milk
• 1 cup Very Strong Coffee
• 1 cup Sugar
• Pinch Of Salt
• 6 whole Large Egg Yolks
• 1 teaspoon Vanilla Extract 
• Mini Reese's Cups

In a MEDIUM sauce pan, heat the cream, milk, coffee, sugar and salt until the sugar has dissolved.  I first tried to make this in a small sauce pan, and soon discovered that wouldn't work.  You would think a math teacher understands volume.

While the cream is heating up, whisk the egg yolks until they are fluffy in a large bowl. 

 When the cream mixture is done, pour it into the egg mixture a little bit at a time, constantly stirring.  Make sure you pour slowly or you will end up with scrambled eggs in your ice cream (yuck)!

When mixture is well combined, return to the sauce pan.  

Heat the custard over medium heat while constantly stirring. When the custard coats the back of a spoon, remove it from the heat.  Now add the vanilla.

Refrigerate at least two hours, or until the mixture is cool. 

Now make the ice cream according to your own ice cream maker.  You do not want to add the Reese's Cups until the ice cream is really thick and almost done.  

You can go ahead and eat the ice cream if you are okay with it being more like a milk shake.  Otherwise, refrigerate for 4 hours.  I only waited an hour and a half so it wasn't completely frozen yet. Enjoy!

Grace, peace, and be sure to enjoy some sweets!

{Leslie}