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Peanut Butter Ice Cream II

Source of Recipe


Martha Stewart Living, July 2008



List of Ingredients



• 2 cups heavy cream
  
• 2 cups whole milk
  
• 1 cup salted cocktail peanuts
  
• 6 large egg yolks
  
• 2/3 cup sugar
  
• ¼ tsp salt
  
• ½ tsp pure vanilla extract
  
• 1 cup chunky peanut butter
  






Instructions



1. Heat cream, milk and peanuts in a medium saucepan over medium heat until bubbles begin to form around edges. Remove from heat; cover and let steep at room temperature for 3 hours (or refrigerate overnight).
   
   
2. Prepare an ice-water bath.
   Uncover cream mixture and reheat until hot but not boiling. Whisk yolks, sugar and salt in a large bowl. Add cream mixture in a slow, steady stream, whisking constantly until well combined. Return mixture to saucepan and stir constantly over medium heat until thick enough to coat the back of a spoon, about 8 minutes. (Do not let the mixture come to a simmer.) Strain through a fine sieve into a bowl. Discard solids. Set the bowl in the ice-water bath. Stir in vanilla, and let cool, stirring occasionally until cold, about 20 minutes.
   
   
3. Freeze mixture in an ice cream maker according to manufacturer's directions. Transfer to a large bowl and fold in peanut butter until ice cream is swirled. Use immediately or freeze for up to 1 week.
   
   Makes 4 cups.