Some ice creams are meant to be slowly savored, bite by tiny bite. This is not that ice cream. This is the one that you'll want to ravage until there's nothing left but a shiny clean bowl.
Creamy gooey stick-to-the-roof-of-your-mouth peanut butter.
I mixed in these mini chocolate chunks. You can also use regular chocolate chips.
This isn't part of the recipe; I just felt like making a chocolate peanut butter swirl.
1 1/2 cups heavy cream
1 1/2 cups whole milk
1/2 cups sugar
1 8-oz. chocolate bar
1/2 cup creamy peanut butter
1/3 cup chocolate chunks/chips
In a medium saucepan, combine heavy cream, milk, and sugar over medium heat. In a separate bowl, whip the egg yolks. Just before the cream and milk come to a simmer, gradually add about half of the liquid into the bowl with egg yolks, half a cup at a time, stirring continuously. Gradually pour the egg mixture back into the sauce pan. Continue to stir until the liquid forms a thick custard that coats the back of the spoon. You'll know it's ready when you can run your finger across the back of the spoon and nothing drips over the line your finger drew. Remove the custard from heat and pour in a separate bowl. Add in the chocolate bar (broken into pieces) and peanut butter and stir. Use an electric hand mixer to combine thoroughly. Cool in the refrigerator, or if you're less patient, use an ice bath. Once it is very cold, pour the custard in the ice cream maker and churn. Once it has reached the desired consistency, stir in the chocolate chunks by hand.