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Peanut Butter Swirl Ice Cream

1 cup milk
3/4 cup sugar
3 eggs
1 cup smooth, natural peanut butter
1 1/2 cups heavy cream
2 tsp. vanilla
1 cup salted, roasted peanuts, shelled

Heat milk in a small saucepan over medium heat, until just hot.  Meanwhile,
beat sugar and eggs together in a medium bowl until thick.
Gradually whisk hot milk into egg mixture in bowl, then pour 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 a spoon, about
five minutes.  Remove saucepan from heat and stir in half the peanut butter.  
Strain custard into a large bowl and let cool briefly, stirring often, then stir in
cream and vanilla.  Cover and refrigerate until cold.
Process mixture in an ice cream maker according to the manufacturer's instructions,
adding half the chopped nuts to the ice cream 30 seconds before it is finished churning.
Transfer to a bowl and quickly stir in the remaining peanut butter, cover and freeze
until hard.  Serve sprinkled with the remaining peanuts. Weekly Promo Offer 728 x 90

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