Ingredients
- 1 cup milk
- 3/4 cup sugar
- 3 cup eggs
- 1 cup peanut butter
- 1 1/2 cup heavy cream
- 2 teaspoon vanilla extract
- 1 cup peanuts
Preparation
Baking Directions:
You can gild the lily by topping this ultra-peanutty ice cream — the recipe is based on one in Bruce Weinstein’s "The Ice Cream Book" (William Morrow and Company, 1999) — with chocolate sauce or hot fudge.
Heat 1 cup of milk in a small saucepan over medium heat until just hot.
Meanwhile, beat sugar and eggs together in a medium bowl until thick and pale yellow.
Gradually whisk hot milk into egg mixture in bowl, then pour milk–egg mixture into saucepan.
Return saucepan to medium-low heat and cook custard, stirring constantly with a wooden spoon, until it is thick enough to coat the back of the spoon, about 5 minutes.
Remove saucepan from heat and stir in half the peanut butter.
Strain custard into a large bowl, let cool briefly, stirring often, then stir in cream and vanilla.
Cover and refrigerate until cold, 6 to 8 hours.
Process mixture in an ice cream maker according to manufacturer’s directions, adding half the chopped nuts to the ice cream 30 seconds before it has finished churning.
Transfer to a bowl, quickly swirl in remaining peanut butter, cover, and freeze until hard.
Serve ice cream sprinkled with the remaining nuts.