PEANUT BUTTER SWIRL ICE CREAM

Peanut Butter Swirl Ice Cream image

Got this from Saveur Magazine. They say it's based on a recipe in Bruce Weinstein's "The Ice Cream Book".

Provided by rockinred

Time 10h30m

Yield 1 quart

Number Of Ingredients 7

Ingredients

1 cup milk
3/4 cup sugar
3 eggs
1 cup smooth natural-style peanut butter
1 1/2 cups heavy cream
2 teaspoons vanilla extract
1 cup shelled dry roasted salted peanut

Steps:

Heat milk in a small saucepan over medium heat until just hot. Meanwhile, beat sugar & eggs together in a medium bowl until thick & pale yellow.
Gradually whisk hot milk into egg mixture in bowl, then pour milk-egg 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 the spoon, about 5 minutes. Remove saucepan from the heat and stir in half the peanut butter. Strain the custard inot a large bowl, let cool briefly, stirring often, then stir in cream and vanilla. Cover & refrigerate until cold, 6-8 hours.
Process mixture in an ice cream maker according to manufacturer's directions, adding half the chopped nuts to the ice cream 30 seconds before it has finished churning. Transfer to a bowl, quickly swirl in remaining peanut butter, cover, and freeze until hard. Serve ice cream sprinkled with remaining nuts.

Nutrition Facts : Calories 5056.8, Fat 398.6, SaturatedFat 134.6, Cholesterol 1157.8, Sodium 2353.7, Carbohydrate 272.7, Fiber 33.6, Sugar 185.7, Protein 152.6