Peanut Butter Chocolate Chip Ice Cream

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   1. Mix the milk, sugar, vanilla, salt and peanut butter together in a blender or with a hand mixer until the peanut butter is completely mixed in with the milk.

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   2. Stir in the cream.

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   3. Pour into your ice cream maker and freeze according to freezer instructions. (If you only have a small 1 quart freezer, you may need to freeze a little in a second batch.)

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   4. When the ice cream is close to the desired thickness, start melting the milk chocolate chips in a small sauce pan over low heat, stirring constantly.

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   5. When ice cream is done, transfer it to a container that you can freeze the ice cream in but is big enough to allow mixing room (about a 6 cup capacity should work).

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   6. Drizzle the melted chocolate over the ice cream and fold the chocolate into the ice cream being careful not to stir too much but working quickly to minimize melting.

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   7. Transfer ice cream to a freezer and let the ice cream set up for about 1 hour. (Of course you can eat it right away, but we found it works better to let it freeze up a little before.)

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   Enjoy!

* Per serving · 4 servings · Values may vary.