The Recipe

•  Makes 1 1/2 quarts
•  Prep time: 11 hr 
•  Cook time: 15 min

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 2/3 cup granulated sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 6 egg yolks
• 1/4 cup creamy peanut butter
• 1 1/2 cup coarsely chopped nutter butter cookies
• 1/2 cup chocolate fudge topping ,softened

Instructions:

1. In a medium saucepan whisk together cream, milk, sugar, salt and vanilla. Heat over medium heat until sugar dissolves, and mixture is steaming but not boiling. Stir frequently.
2. In a bowl, whisk together egg yolks until they have lightened in color, about 2 minutes.
3. Use a ladle to slowly whisk some of the hot mixture into the eggs to temper them.
4. Slowly whisk tempered eggs into the cream mixture. Continue cooking, stirring frequently, until the mixture reaches 170 degrees, thickens and coats the back of a spoon.
5. Place a fine mesh sieve over the top of a bowl. Pour in ice cream. Stir in peanut butter. Allow to cool to room temperature.
6. Once cool, cover and refrigerate 6 – 8 hours or overnight.
7. When ready, freeze ice cream according to manufacturers directions. During the last 5 minutes, add in the chopped cookies.
8. Spoon 1/3 of the ice cream into a loaf pan, drizzle 1/3 of the fudge topping on top, repeat with the remaining ice cream and fudge. Cover and freeze until frozen about 4 hours. Serve.

Enjoy!