Recipe: Peanut Butter Chocolate Chip Ice Cream

This is on my to-try list for the summer.

PEANUT BUTTER CHOCOLATE CHIP ICE CREAM

1/4 cup sugar
3 large eggs
1 cup skim milk
1/2 cup creamy peanut butter (natural)
1 cup Fat Free Sweetened Condensed Milk
1/2 cup Fat Free Half & Half
2 tsp Vanilla
1/2 cup mini chocolate chips

In a medium mixing bowl, beat the sugar into the eggs until slightly thickened and pale yellow. Set aside.

Bring the milk to a simmer in a medium saucepan over low heat. Slowly beat the hot milk into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a wooden spoon or whisk until the custard thickens slightly. Do not let the mixture boil or the eggs will scramble.

Remove from the heat and beat in the peanut butter with a whisk. Pour the hot custard through a strainer into a large clean bowl. Allow to cool slightly, then whisk in the condensed milk, half & half and vanilla.

Cover and refrigerate until cold or overnight. Pour into ice cream maker canister and freeze according to the manufacturer's directions. Add 1/2 cup mini chocolate chips when mixture is semi frozen in ice cream maker.