MAKES ABOUT 1 QUART

This recipe works best with creamy peanut butter. Reduced-fat or homemade peanut butter doesn't work as well. If you prefer your peanut butter ice cream chunky, simply add a handful of chopped nuts at the end. Or better yet, some chocolate peanut butter cups. Yes…that. ;)

3/4 cup sugar
3 large eggs
1 cup milk
1/2 cup creamy peanut butter
1 1/2 cups heavy cream
2 teaspoons vanilla extract

In a medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Set aside. 

Bring the milk to a simmer in a heavy medium saucepan. Slowly beat the hot milk into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and beat in the peanut butter. Pour the hot custard through a strainer into a large, clean
bowl. Allow the peanut butter custard to cool slightly. Stir in the cream and vanilla. Cover and refrigerate until cold or overnight.

Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

Variations:

CHOCOLATE PEANUT BUTTER ICE CREAM Add 1/2 cup miniature chocolate chips to the machine when the ice cream is semi-frozen. Allow the machine to mix in the chips. Proceed with the recipe as directed.

DOUBLE PEANUT BUTTER ICE CREAM Add 1 cup crumbled peanut butter cup candies to the machine when the ice cream is semi-frozen. Allow the machine to mix in the candy. Proceed with the recipe as directed.