Name: Scotcheroo Ice Cream
Prep time: 12 h
Cook time: 5 min
Total time: 12 h 5 min
Ingredients: 1 cup milk; 3/4 cup granulated sugar; 3 eggs; 1 cup creamy peanut butter; 1 1/2 cups heavy cream; 2 teaspoons vanilla; 1/2 cup butterscotch chips; 1/2 cup semisweet chocolate chips; 1/2 cup Rice Krispies cereal, plus more for topping; Chopped dry-roasted peanuts, for topping (optional); Chocolate sauce, for topping (optional)

Ingredients

Scale

1 cup milk
3/4 cup granulated sugar
3 eggs
1 cup creamy peanut butter
1 1/2 cups heavy cream
2 teaspoons vanilla
1/2 cup butterscotch chips
1/2 cup semisweet chocolate chips
1/2 cup Rice Krispies cereal, plus more for topping
Chopped dry-roasted peanuts, for topping (optional)
Chocolate sauce, for topping (optional)

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Instructions

Heat milk in a medium saucepan over medium heat until hot. Meanwhile, whisk sugar and eggs in a large bowl or bowl of a stand mixer 5 minutes until mixture is thickened and a pale yellow.
Pour milk into sugar-egg mixture. Whisk to combine, then pour mixture back into saucepan. Heat over medium-low heat, stirring constantly, 5 minutes until mixture thickens.
Remove saucepan from heat and stir in 1/2 cup peanut butter. Strain mixture through a fine-mesh sieve into a large bowl.
Let mixture cool slightly, stirring often, then stir in the heavy cream and vanilla. Cover bowl and chill in refrigerator 8 hours or overnight.
Churn chilled mixture in ice cream maker according to manufacturer’s directions (I use the KitchenAid ice cream maker attachment and I love it!). Stir in butterscotch chips, chocolate chips and Rice Krispies with a spatula, then swirl in remaining 1/2 cup peanut butter.
Transfer ice cream to a storage container or bowl, cover and freeze at least 4 hours until hard. Serve topped with more Rice Krispies cereal, chopped peanuts and/or chocolate sauce, if desired.