Peanut Butter Swirl Ice Cream

• 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

1. 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.
2. 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.
3. 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.

milk, sugar, eggs, smooth natural, heavy cream, vanilla, peanut

Taken from www.food.com/recipe/peanut-butter-swirl-ice-cream-131183 (may not work)