Instructions:

1. Prepare the Ice Cream Base:

   • In a saucepan, combine the heavy cream, whole milk, and 1/2 cup of sugar. Heat over medium heat, stirring occasionally, until the mixture begins to simmer (do not boil).

2. Whisk the Egg Yolks:

   • While the cream mixture is heating, whisk the egg yolks with the remaining 1/4 cup of sugar in a bowl until smooth and slightly thickened.

3. Temper the Eggs:

   • Once the cream mixture is hot, slowly pour about 1 cup of it into the egg yolks while whisking constantly. This tempers the eggs, preventing them from curdling when added to the hot cream.

4. Combine and Cook:

   • Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 5-7 minutes).

5. Cool the Mixture:

   • Remove the saucepan from the heat and stir in the vanilla extract. Let the mixture cool to room temperature, then cover and refrigerate until well chilled (at least 4 hours or overnight).

6. Churn the Ice Cream:

   • Once chilled, churn the ice cream base in an ice cream maker according to the manufacturer's instructions.

7. Add Peanut Butter and Peanut Butter Cups:

   • In the last few minutes of churning, add the chopped peanut butter cups and creamy peanut butter. Churn until evenly distributed.

8. Freeze and Serve:

   • Transfer the ice cream to a freezer-safe container, press a piece of parchment paper directly onto the surface to prevent ice crystals from forming, and freeze until firm (about 4 hours or overnight).

9. Serve:

   • Scoop and serve the peanut cup ice cream on its own or with additional chopped peanut butter cups on top. Enjoy!