Peanut butter ice cream

For all peanut butter lovers this a heavenly delicious, home-made summer dessert (and not only summer!).

This recipe contains milk, sugar, salt, eggs, peanut butter, heavy cream, vanilla extract, peanuts, chocolate (bittersweet, chips)

6-8 servings servings

Prep time:

Cook time:

Ingredients:

• 1 1/4 cups milk
• 3/4 cup sugar
• 1/8 tsp salt
• 3 eggs
• 1/3 cup smooth peanut butter
• 1 1/2 cups heavy cream
• 1 tbs vanilla extract
• 4 tbs peanuts, unsalted, shelled, coarsely chopped, for sprinkling
• Bits of bitter chocolate, for sprinkling

Instructions:

• 1. Combine milk, sugar and salt in a saucepan; cook over medium heat, stirring occasionally until mixture almost boils. Reduce heat to low.
• 2. Beat the eggs with a hand mixer or a whisk for 2 minutes until frothy.
• 3. Gradually stir about ½ cup of hot milk mixture into beaten eggs.
• 4. Add eggs to remaining milk mixture.
• 5. Cook over low heat, stirring constantly until slightly thickened, about 2-3 minutes. Remove from heat
• 6. Whisk in peanut butter and mix well.
• 7. Refrigerate at least 3 hours.
• 8. Combine cream, vanilla extract, and chilled mixture, stirring with a whisk.
• 9. Pour the mixture into an ice cream machine and churn until frozen. Transfer to plastic container and place in the freezer for an hour before serving.
• 10. Serving: take it out of the freezer for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature. Sprinkle with chopped peanuts and chocolate bits.
• 11. Easy suggestion: ice cream is best served in chilled glass or porcelain bowls. Scoop it with a hot, but dry, ice-cream spoon (soak it in boiling water, then wipe dry).