Chill your ice-cream maker bowl in the freezer for at least 24 hours.In a large heavy based pot, heat the cream, milk, sugar, peanut butter and vanilla until steaming, whisking all the while until sugar dissolves and the peanut butter is incorporated and not lumpy. Do not bring to the boil.In a large bowl, whisk the eggs and slowly add the cream mixture until everything is combined. Pour back into the pot over low heat. Stir continuously until slightly viscous. This will take about 10 minutes. The mixture should lightly coat the back of a spoon. Be mindful not to bring the mixture to the boil or you will have scrambled peanut butter eggs. Add the salt and mix until evenly combined.Pour this runny custard into a large shallow dish and chill completely in the fridge before adding to your ice-cream churner. Try making this custard the night before – it freezes so much quicker in the churner and you get a ultra smooth consistency.When custard is completely cool, pour into the churner. It should take 30 – 40 minutes to become a voluminous soft serve consistency.Pour into a container, seal and freeze to allow it to set to scooping consistency.Variation:Add chopped nuts to the mixture while churning.Recipe reprinted with permission of Bits of Carey. To see more recipes, please click here.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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