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.
