This recipe is based on one in Bruce Weinstein’s The Ultimate Ice Cream Book (William Morrow and Company, 1999).
Yield: makes about 1 quart
- 1 cup milk
- 3⁄4 cup sugar
- 3 eggs
- 1 cup smooth natural peanut butter
- 1 1⁄2 cups heavy cream
- 2 tsp. vanilla extract
- 1 cup salted, roasted, shelled peanuts, chopped
- Heat 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 1⁄2 cup of 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, 6–8 hours.
- Process mixture in an ice cream maker according to manufacturer’s directions, adding 1⁄2 cup of the chopped nuts to the ice cream 30 seconds before it has finished churning. Transfer to a bowl, quickly swirl in remaining 1⁄2 cup peanut butter, cover, and freeze until hard. Serve ice cream sprinkled with the remaining 1⁄2 cup nuts.