Peanut Butter Ice Cream

Prepare the Ice Cream Base In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the mixture reaches a simmer. Remove from heat.

Temper the Egg Yolks In a separate bowl, whisk the egg yolks until smooth. Slowly pour about 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly. This will prevent the yolks from curdling.

Combine the Mixture Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Stir well to combine.

Cook the Ice Cream Base Return the saucepan to medium heat and cook the mixture, stirring constantly, until it thickens and coats the back of a spoon. This should take about 5-7 minutes. Do not let it boil.

Chill the Mixture Remove the saucepan from heat and stir in the vanilla extract. Transfer the mixture to a bowl and cover with plastic wrap, making sure the wrap touches the surface of the mixture to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.

Make the Peanut Butter Swirl In a small bowl, whisk together the creamy peanut butter, powdered sugar, melted butter, and vanilla extract until smooth and well combined.

Churn the Ice Cream Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer's instructions. During the last few minutes of churning, gradually add the peanut butter swirl and chopped peanuts, allowing them to mix into the ice cream.

Transfer and Freeze Transfer the churned peanut butter ice cream to a lidded container. Smooth the top with a spatula and cover with the lid. Freeze for at least 4 hours, or until firm.