6 Serves
242 Mins
In a saucepan, combine the milk, sugar, and salt. Heat over medium, stirring occasionally until the mixture is nearly at a boil, then reduce to low heat.
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Vitamin E
4 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
45 µg / 400 µgCalcium
171 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
73 mg / 420 mgPhosphorus
262 mg / 1,250 mgPotassium
401 mg / 4,700 mgSodium
230 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
2 g / 28 gSugar
34 g / 50 gSaturated Fat
23 g / 20 gCholesterol
159 mg / 300 mgCaffeine
0 mgNet Carbs
37 gAlcohol
0 g
In a separate bowl, beat the eggs using a hand mixer or whisk for 2 minutes until frothy.
Temper the eggs by slowly whisking about half a cup of the hot milk mixture into the beaten eggs, then pour the egg mixture back into the saucepan with the remaining milk.
Cook the mixture over low heat, stirring constantly, until it thickens slightly, then remove from heat and whisk in the peanut butter until smooth.
Transfer the base to a container and refrigerate for at least 3 hours to chill completely.
Whisk the heavy cream and vanilla extract into the chilled base, then pour into an ice cream machine and churn until frozen.
Transfer the ice cream to a freezer-safe container and freeze for an additional hour before serving. Garnish with chopped peanuts and chocolate bits.
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