I Scream, You Scream
There is something very rewarding about making homemade ice cream. But there is a bit of a risk involved after all the time and energy involved. I found solace on the back of the Ben & Jerry's Homemade Ice Cream Book where it says the following, which I took to heart:
"All you have to do is remember Ben & Jerry's two rules for ice cream making:
Rule #1: You don't have to be a pro to make incredibly delicious ice cream.
Rule #2: There's no such thing as an unredeemingly bad batch of homemade ice cream."
Easy Vanilla Ice Cream with Reese's Peanut Butter Cups
adapted from Everyday Food magazine, June 2009
8 large egg yolks
1 c sugar
1/4 t course salt
2 c skim milk
2 t pure vanilla
2 c heavy cream
1 c chopped Reese's Peanut Butter Cups (or other candy of your choosing)
(You likely will need ice and rock salt for the ice cream maker)
Place Reese's or candy in the refrigerator to cool. Put appropriate parts of the ice cream machine in the freezer (paddle, canister).
Set a medium bowl over a larger bowl with ice. In a medium saucepan off heat, whisk egg yolks, sugar and salt together. Gradually whisk in milk. Cook over medium heat, stirring constantly with a wooden spoon. Custard will thicken slightly. It should be done in 10 to 12 minutes when it evenly coats the back of the spoon and holds a line drawn by your finger. Stir in vanilla. Pour through a fine mesh sieve into the bowl over ice. Stir in the cream and stir occasionally until mixture is cooled.
Assemble ice cream maker with cooled parts and add the custard mixture. Churn according to the manufacturer's instructions. Once the ice cream is nearly finished (2 or 3 minutes left), add the candy.
Homemade ice cream is best the day you make it; storing it in the freezer for too long will result in some small ice crystals forming.