Peanut butter ice cream
1 ¼ cups milk
¾ cup sugar
⅛ tsp salt
1/3 cup smooth peanut butter
1 ½ cups heavy cream
1 tbs vanilla extract
4 tbs peanuts, unsalted, shelled, coarsely chopped, for sprinkling
Bits of bitter chocolate, for sprinkling
Combine milk, sugar and salt in a saucepan; cook over medium heat, stirring occasionally until mixture almost boils. Reduce heat to low.
Beat the eggs with a hand mixer or a whisk for 2 minutes until frothy.
Gradually stir about ½ cup of hot milk mixture into beaten eggs.
Add eggs to remaining milk mixture.
Cook over low heat, stirring constantly until slightly thickened, about 2-3 minutes. Remove from heat
Whisk in peanut butter and mix well.
Refrigerate at least 3 hours.
Combine cream, vanilla extract, and chilled mixture, stirring with a whisk.
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.
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.
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).