PEANUT BUTTER ICE CREAM

1 1/2 cups milk
1 cup sugar
3 tablespoons flour
1/4 teaspoon salt
2 eggs, beaten
3/4 cup peanut butter
2 teaspoons vanilla extract
3 cups light cream

In a saucepan, combine milk, sugar, flour and salt. Cook, stirring, on medium heat until slightly thickened (approximately 15 minutes).

Stir a few tablespoons of the hot milk mixture into the beaten eggs. Return egg-milk mixture to saucepan and cook, stirring constantly, for 2 min. Remove from heat.

Combine and blend well 1 cup of the hot milk mixture with the peanut butter. Then stir peanut butter into milk mixture. Cool.

Add vanilla and light cream to milk mixture.

Churn-freeze or freeze in ice cream machine according to manufacturers instructions.

Source: The Complete Book of Homemade Ice Cream by Carolyn Anderson