

Beat the eggs with a hand mixer or a whisk for 2 minutes until frothy.
Gradually stir about cup of hot milk mixture into beaten eggs.
Add eggs to remaining milk mixture.
Cook over low heat, stirring constantly until slightly thickened, about 2-3 minutes.
Whisk in peanut butter and mix well.
Combine cream, vanilla extract, and chilled mixture, stirring with a whisk.
Pour the mixture into an ice cream machine and churn until frozen.
Transfer to plastic container and place in the freezer for an hour before serving.
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