Peanut Butter Ice Cream

1. 1

   In a mixing bowl, beat the sugar into the eggs until thickened and pale yellow; set aside.

2. 2

   In a saucepan, bring the milk to a simmer; slowly beat the hot milk into the eggs and sugar mixture.

3. 3

   Pour the entire mixture back into the pan and place over low heat.

4. 4

   Stir constantly with a whisk or wooden spoon until the custard thickens slightly (be careful not to let the mixture boil or the eggs will scramble).

5. 5

   Remove pan from heat and beat in the peanut butter.

6. 6

   Pour the hot custard through a strainer into a large clean bowl.

7. 7

   Allow the custard to cool slightly.

8. 8

   Stir in the cream and vanilla; cover and refrigerate until cold or overnight.

9. 9

   Stir the chilled custard; then freeze in 1 or 2 batches in you ice cream maker according to manufacturers directions.

10. 10

    When finished, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer-safe container and freeze several hours.

11. 11

    *Chocolate Peanut Butter Ice Cream: add 1/2 cup miniature chocolate chips to the machine when the ice cream is semifrozen; allow the machine to mix in the chips; proceed as directed.

No additional tips available.