Scotcheroo Ice Cream

• 1 cup Milk
• 3/4 cups Granulated Sugar
• 3 Eggs
• 1 cup Creamy Peanut Butter
• 1-1/2 cup Heavy Cream
• 2 teaspoons Vanilla
• 1/2 cups Butterscotch Chips
• 1/2 cups Semisweet Chocolate Chips
• 1/2 cups Rice Krispies Cereal, Plus More For Topping
• Chopped Dry-Roasted Peanuts, For Topping (optional)
• Chocolate Sauce, For Topping (optional)

1. Heat milk in a medium saucepan over medium heat until hot. Meanwhile, whisk sugar and eggs in a large bowl or in the bowl of a stand mixer. Mix for 5 minutes or until mixture is thickened and a pale yellow.
2. Slowly pour the hot milk into the sugar-egg mixture. Whisk to combine, then pour mixture back into the saucepan. Heat over medium-low heat, stirring constantly, for 5 minutes or until mixture thickens.
3. Remove saucepan from heat and stir in half of the peanut butter. Strain mixture through a fine-mesh sieve into a large bowl.
4. Let mixture cool slightly, stirring often, then stir in the heavy cream and vanilla. Cover bowl and chill in the refrigerator for 8 hours or overnight.
5. Churn chilled mixture in your ice cream maker according to manufacturer's directions. Then stir in the butterscotch chips, chocolate chips and Rice Krispies with a spatula and swirl in the remaining half of the peanut butter.
6. Transfer ice cream to a storage container or bowl, cover and freeze at least 4 hours or until hard. Serve topped with more Rice Krispies cereal, chopped peanuts and/or chocolate sauce, if desired.
7. Yields 1 quart of ice cream.

milk, sugar, eggs, peanut butter, heavy cream, vanilla, butterscotch chips, chocolate chips, rice krispies, peanuts, chocolate sauce

Taken from tastykitchen.com/recipes/desserts/scotcheroo-ice-cream/ (may not work)