Directions

Whisk the eggs and sugar until they turn light in color. Then whisk in the cream and milk. Add the peanut butter and continue to whisk until well-incorporated. (Peanut butter kind of seizes up when it hits cold milk so I recommend using a standing mixer and taking your time.)

Transfer the mixture to an ice cream maker and churn according to your machine.

Meanwhile, cut each peanut butter cup into 8 wedges if you're adding them. Right before the ice cream is done churning, add in the peanut butter cup pieces.

Transfer to freezer-safe containers and freeze for at least 4 hours before serving.