1/2 c. Sugar
1 c. milk
1 tsp. vanilla
2 c. Half & Half or Heavy Cream
1/3 c. Peanut Butter
In a small saucepan, combine eggs and sugar, whisking constantly over medium heat until the mixture reaches EXACTLY 160 F on a digital thermometer. Remove from heat Immediately, add peanut butter and whisk until smooth and creamy.
Pour mixture into a bowl resting on ice to cool rapidly, as it's cooling add 1 c. Milk, mixing well.
In a large mixing bowl combine cooled egg/sugar/peanut butter mix, stirring until well blended, add remaining half & half/cream and vanilla.
Pour into ice cream maker and process according to manufacturers directions. Here we're using a KitchenAid Mixer attachment. If you're using the same, be sure to turn your mixer on BEFORE adding the ice cream mix to the bowl, or your paddle will freeze in place.
This makes about 4 1/2 cups of Light, Fluffy, Peanut Butter Ice cream!
Check out our Chocolate Peanut Butter Ice Cream Fudge Cake Recipe
Or Decadent Hot Fudge Sauce