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
- In a large, heavy saucepan, put the milk, sugar and salt Stir over medium heat until the sugars have dissolved.
- 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.
- 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.
- 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.
- Serve topped with caramel of butterscotch sauce, whipped cream and peanuts.
-
makes 1 1/2 quarts