Peanut Ice Cream

• 6 large eggs, lightly beaten
• 1 c. firmly packed brown sugar
• 3 c. milk
• 2/3 c. creamy peanut butter
• 3 c. whipping cream
• 2 c. unsalted peanuts, coarsely chopped
• commercial hot fudge sauce
• chopped peanuts (for garnish)

1. Combine eggs and brown sugar; set aside.
2. Heat milk in a large saucepan over medium heat until hot.
3. Gradually stir a small amount of hot milk into egg mixture; add to remaining hot milk, stirring constantly.
4. Cook over medium heat, stirring often, until thermometer reaches 160u0b0 (about 3 to 5 minutes).
5. Remove from heat; stir in peanut butter and cool.
6. Stir in whipping cream and peanuts.
7. Pour mixture into freezer container of a 1-gallon hand-turned or electric freezer. Freeze mixture according to manufacturer's instructions.
8. Pack freezer with additional ice and rock salt; let stand 1 hour.
9. Serve with hot fudge sauce. Garnish, if desired.
10. Yields 2 1/2 quarts.

eggs, brown sugar, milk, peanut butter, whipping cream, unsalted peanuts, sauce, peanuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=519250 (may not work)