(Source: My own concoction)

A winning combination! Better than Baskin-Robbins version.

2 c light cream (or 1/2 c milk, 1/2 c heavy cream), divided
2 egg
2/3 c sugar, divided
1/2 c peanut butter
1 tsp vanilla
6 oz chocolate mini-chips or grated chocolate

Scald 1 c of the light cream. Cool a bit. Whisk together eggs, 1/3 c of the sugar, then add the peanut butter. Add hot cream slowly, mixing well. Stir over simmering water until custard tests done (see below). You might even carefully cook a bit more; the custard should be THICK, but don't curdle it. Cool and refrigerate overnight.

Add 1 cup of the light cream, 1/3 c sugar, and 1 tsp vanilla. Stir until sugar is dissolved. Freeze accroding to the directions for your ice cream maker. When product is partially frozen, add the chocolate and continue the freezing process.

Testing stirred custard for doneness: dip a spoon into the custard to form a coating on the spoon. Run your finger across the spoon. The custard is done when your finger leaves a clean track through it.

Updated: April 6, 1996
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