Peanut Butter Ice Cream

ingredients

1 cup milk
1 cup sugar
2 tsp. vanilla
5 egg yolks
1 1/3 cup heavy cream
1 1/2 cup peanut butter (smooth or chunky, but I recommend organic either way)
Scald milk and cream.
Lightly whisk eggs in a stand mixer along with the sugar, and then add the scalded mixture in a slow stream running down the side of the bowl on a low speed. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon add 1 cup of peanut butter. Pour custard through a fine-mesh sieve into a large bowl. If you’re making chunky reserve the peanut pieces to add in later.
Chill custard, stirring occasionally, until cooled. Freeze custard in ice cream maker according to manufacturer’s instructions. When nearly finished, add in the last half cup of peanut butter and the peanut pieces. Allow to integrate and then transfer to a suitable freezing container and put in freezer to firm up.
Enjoy!

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