Categories: frozen dessert

Ingredients

• 3 cups milk
• 1/3 cup granulated sugar
• 1/4 cup packed brown sugar
• Dash salt
• 6 eggs yolks
• 1/2 cup chunky peanut butter, at room temperature
• 1 Tbsp. vanilla extract
• 1/3 cup unsalted peanuts, chopped

Directions

1. In a large, heavy saucepan, put the milk, sugar and salt Stir over medium heat until the sugars have dissolved.
2. In a separate bowl, beat the egg yolks until thick and lemon-colored. Gradually whisk in about 1 cup of the warm milk mixture, then slowly whisk the egg mixture back into the saucepan. Cook over medium-to-low heat, stirring continuously, until the mixture will coat the back of a metal spoon.
3. Set the bottom of the pan inside a bowl of ice and water and stir until the mixture has cooled to room temperature. Stir in the peanut butter and vanilla. Pour the mixture into a bowl, cover with plastic wrap, and chill in the refrigerator for at least 1 hour.
4. Pour the mixture into an ice cream maker and churn following manufacturer’s directions, about 20 minutes. When the ice cream is ready, churn or fold in the chopped peanuts.
5. Serve topped with caramel of butterscotch sauce, whipped cream and peanuts.

6. makes 1 1/2 quarts

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