Peanut Butter Ice Cream

Ingredients

• 1 ¼ cups milk
• ¾ cup sugar
• ? tsp salt
• 3 eggs
• 1/3 cup smooth peanut butter
• 1 ½ cups heavy cream
• 1 tbs vanilla extract
• 4 tbs peanuts, unsalted, shelled, coarsely chopped, for sprinkling
• Bits of bitter chocolate, for sprinkling

Instructions

1. Combine milk, sugar and salt in a saucepan; cook over medium heat, stirring occasionally until mixture almost boils. Reduce heat to low.
2. Beat the eggs with a hand mixer or a whisk for 2 minutes until frothy.
3. Gradually stir about ½ cup of hot milk mixture into beaten eggs.
4. Add eggs to remaining milk mixture.
5. Cook over low heat, stirring constantly until slightly thickened, about 2-3 minutes. Remove from heat
6. Whisk in peanut butter and mix well.
7. Refrigerate at least 3 hours.
8. Combine cream, vanilla extract, and chilled mixture, stirring with a whisk.
9. Pour the mixture into an ice cream machine and churn until frozen. Transfer to plastic container and place in the freezer for an hour before serving.
10. Serving: take it out of the freezer for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature. Sprinkle with chopped peanuts and chocolate bits.