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Peanut Peanut Butter Ice Cream
- 1 cup almond milk (soy milk or cow’s milk are both okay)
- 3/4 cup sugar
- 3 eggs
- 1/2 cup smooth natural peanut butter
- 1 1/2 cups heavy cream
- 2 tsp. vanilla extract
- 1 cup salted, roasted, shelled peanuts, chopped
- Heat milk in a small saucepan over medium heat until just hot. Meanwhile, beat sugar and eggs together in a medium bowl until thick and pale yellow.
- Gradually whisk hot milk into egg mixture in bowl, then pour milk-egg mixture back into saucepan. Return saucepan to medium-low heat and cook custard, stirring constantly with a wooden spoon, until it is thick enough to coat the back of the spoon, about 5 minutes. Remove saucepan from heat and stir in peanut butter.
- Strain custard into a large bowl, let cool briefly, stirring often, then stir in cream and vanilla. Cover and refrigerate until cold (a few hours should do).
- Place the chilled ice cream into the freezer. When the edges begin to get firm, take it out and whisk it up. Put it back into the fridge for 30–60 minutes, then whisk again. Repeat until the ice cream is set, stirring in the chopped nuts right about at the point at which you think you might have only one or two more rounds of stirring left before the ice cream is set.
- Freeze until hard. Serve ice cream topped with nuts, pretzels, and/or chocolate syrup.