Reese’s Superpremium Ice Cream, recipe calculated, written, tested and photographed by me
Reese’s Superpremium Ice Cream, recipe calculated, written, tested and photographed by me
by Taric250
6 Comments
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Taric250
This was the easiest recipe I’ve ever tested and had the least dry ingredients I’ve measured of any recipe I’ve ever made, not even milk powder or even sugar. I just mixed the stabilizers with the soy lecithin in a bowl with a fork. Since you can get sunflower lecithin powder at your local health food store, such as the Vitamin Shoppe, this is an incredibly easy recipe to make, very friendly for beginners, even children. If you don’t want to bother with gelatin (or agar agar) and don’t feel like purchasing the stabilizers I used, just use 4 grams of xanthan gum, available at the most grocery stores.
All I did to start was heat the skim milk in my milk frother and put it in the blender. With the blender on, I added the lecithin & stabilizer mixture a pinch at a time. While my cream and water were getting warm in my milk frother, I added the Reese’s cups one peanut butter cup at a time. It incorporated incredibly easily. After I added the last Reese’s cup, I added the warmed cream and water, and then I put it in my ice cream machine.
The texture is fantastic. I don’t even like Reese’s, and I actually liked this ice cream, because it’s not as incredibly sweet at Reese’s cups, thanks to the very generous amount of skim milk and additional water and heavy whipping cream.
Feel free to use additional Reese’s as a mix-in or topping or top with some fudge and/or peanut butter or Reese’s candy, such as Reese’s Pieces. Your imagination is the limit.
To my knowledge, there aren’t any peanut butter cups that use allulose instead of sugar, and I don’t know how isomalt would behave in this recipe, meaning I don’t have a way to make this sugar-free. I’m also not aware of peanut butter cups that don’t contain milk, so I don’t have a way to make this vegan either. (You can skip the gelatin to make this vegetarian, at least.)
Fuzzy_Welcome8348
Sounds amazing! Yum
MNCDover
I picked up an ice cream maker but haven’t used it much. I’ve made some simple stuff, but then I look at recipes online, and I feel like I’ve entered the Breaking Bad world. There are so many crazy named chemicals and precise measurements that I get overwhelmed and scared to try. I mean, what if I’m buying all these ingredients at the store, and some bald white guy comes up to me and says, “Never buy it all at one place.” 😀
j_hermann
You can replace sugar by isomalt if you dpuble the amount (or use factor 2.25 for better targetting PAC/POD).
Or replace the PB cups by sugar-free milk choc drops / cocoa powder+SMP and a low-cal PB cream (or PB powder + sweetener + cream).
WATTO68
It looks a bit complicated? Why heat water and milk seperately?
6 Comments
Please remember to share the recipe you used or how you think it turned out. If you are uncomfortable sharing your recipe, please share some tips or help people create their own recipe. If you are not satisfied yet please mention what is wrong/could be improved. This is a lot more interesting for everyone then just a picture.
Report this message if not aplicable or ask to be added to the contributor list to not receive this message again.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/icecreamery) if you have any questions or concerns.*
This was the easiest recipe I’ve ever tested and had the least dry ingredients I’ve measured of any recipe I’ve ever made, not even milk powder or even sugar. I just mixed the stabilizers with the soy lecithin in a bowl with a fork. Since you can get sunflower lecithin powder at your local health food store, such as the Vitamin Shoppe, this is an incredibly easy recipe to make, very friendly for beginners, even children. If you don’t want to bother with gelatin (or agar agar) and don’t feel like purchasing the stabilizers I used, just use 4 grams of xanthan gum, available at the most grocery stores.
All I did to start was heat the skim milk in my milk frother and put it in the blender. With the blender on, I added the lecithin & stabilizer mixture a pinch at a time. While my cream and water were getting warm in my milk frother, I added the Reese’s cups one peanut butter cup at a time. It incorporated incredibly easily. After I added the last Reese’s cup, I added the warmed cream and water, and then I put it in my ice cream machine.
The texture is fantastic. I don’t even like Reese’s, and I actually liked this ice cream, because it’s not as incredibly sweet at Reese’s cups, thanks to the very generous amount of skim milk and additional water and heavy whipping cream.
Feel free to use additional Reese’s as a mix-in or topping or top with some fudge and/or peanut butter or Reese’s candy, such as Reese’s Pieces. Your imagination is the limit.
To my knowledge, there aren’t any peanut butter cups that use allulose instead of sugar, and I don’t know how isomalt would behave in this recipe, meaning I don’t have a way to make this sugar-free. I’m also not aware of peanut butter cups that don’t contain milk, so I don’t have a way to make this vegan either. (You can skip the gelatin to make this vegetarian, at least.)
Sounds amazing! Yum
I picked up an ice cream maker but haven’t used it much. I’ve made some simple stuff, but then I look at recipes online, and I feel like I’ve entered the Breaking Bad world. There are so many crazy named chemicals and precise measurements that I get overwhelmed and scared to try. I mean, what if I’m buying all these ingredients at the store, and some bald white guy comes up to me and says, “Never buy it all at one place.” 😀
You can replace sugar by isomalt if you dpuble the amount (or use factor 2.25 for better targetting PAC/POD).
Or replace the PB cups by sugar-free milk choc drops / cocoa powder+SMP and a low-cal PB cream (or PB powder + sweetener + cream).
It looks a bit complicated? Why heat water and milk seperately?