When I found this ice cream recipe I really wanted to alter it to use as a peanut butter treat to stir all of the leftover White Chocolate Peanut Butter Cups into. But I struggled with whether or not I wanted to make it. You see the below ice cream base calls for using uncooked eggs. This will undoubtedly make a lot of you a little squeamish. I personally thought about it for a good long while before I tried it myself, but then I decided that I’m not scared of raw eggs. I’m a cookie dough and cake batter addict and in 28 years of sneaking various spoonfuls (or you know…overflowing handfuls) of each I’ve never fallen ill (knock on wood) with Salmonella poisoning. I’m sure if I had I’d be singing a completely different tune though.

Bizarre fact? I always wash my hands after breaking eggs, but mere moments after wiping off my soapy fingers I don’t hesitate in the least to energetically dip into the bowl for a taste of batter. It’s as though I believe the addition of chocolate chips and coconut alongside a few toasted pecans grants me immunity. That’s a little twisted don’t you think? I guess I’m just a rebel with a cookie dough cause. However, if you’re weary of taking the risk please use a pasteurized egg product or better yet your own favorite ice cream recipe made with cooked eggs. It’s all about the homemade peanut butter cup anyway, right? The irony of the whole situation is of course that CK and I both agreed that this recipe, using fresh uncooked eggs, had the best overall texture of all the recipes we’ve made so far with the KitchenAid Ice Cream Maker Attachment. Why do germs torture us so?!

Peanut Butter Ice Cream with White Chocolate Peanut Butter Cups
Adapted from the Ben & Jerry’s Sweet Cream Base #1 recipe originally published in the Ben & Jerry’s Homemade Ice Cream and Dessert Book.
Makes 1 quart

1 cup creamy peanut butter
2 eggs
3/4 cup sugar
2 cups heavy cream
1 cup whole milk
1 teaspoon vanilla extract
4 white chocolate peanut butter cups, chopped

Whisk the eggs in a mixing bowl until light and fluffy, about 2 minutes. Whisk in the sugar, a little at a time, then continue to whisk until completely blended, about 1 minute more. Pour in the cream, vanilla, peanut butter, and milk and whisk to blend. Freeze according to your ice cream maker’s manufacturer instructions.