Recipe: Peanut Butter Ice Cream (with peanut butter swirl) (ice cream machine)

PEANUT BUTTER ICE CREAM

2 cups heavy (whipping) cream
2 cups whole milk
1 cup salted cocktail peanuts
6 large egg yolks
2/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
1 cup chunky peanut butter

Heat heavy cream, milk and peanuts in a medium saucepan over medium heat until bubbles begin to form around edges. Remove from heat, cover and let steep at room temperature for 3 hours (or refrigerate overnight).

WHEN READY TO CONTINUE:
Prepare an ice-water bath.

Uncover cream mixture and reheat until hot but not boiling.

Whisk yolks, sugar and salt in a large bowl. Add cream mixture in a slow, steady stream, whisking constantly until well combined. Return mixture to saucepan and stir constantly over medium heat until thick enough to coat the back of a spoon, about 8 minutes. (Do not let the mixture come to a simmer.)

Strain through a fine strainer into a bowl. Discard solids. Set the bowl in the ice-water bath. Stir in vanilla, and let cool, stirring occasionally, until cold, about 20 minutes.

Freeze mixture in an ice cream maker according to manufacturer's directions.

Transfer to a large bowl and fold in peanut butter until ice cream is swirled. Use immediately or freeze for as long as 1 week.

Makes: 4 cups
Source: Martha Stewart Living magazine, July 2008