Peanut Butter Ice Cream with Warm Chocolate Sauce
- 1 cup firmly packed creamy-style peanut butter
- 4 cups (1 quart) milk
- 8 large pasteurized egg yolks
- ¾ cup sugar
- Warm Chocolate Sauce
Instructions:
Raw egg yolks go into this ice cream, so use pasteurized eggs.
- Place the peanut butter and milk in a medium-size heavy saucepan, set over moderately low heat, and cook, whisking constantly, for 3 to 5 minutes or until the peanut butter melts and the mixture is completely smooth. Set off the heat, cover, and keep warm.
- Beat the egg yolks and sugar in a large electric mixer bowl at high speed for 8 to 10 minutes until the color and consistency of mayonnaise. With the mixer at low speed, slowly add the warm peanut butter mixture. Put through a fine sieve and quick-chill in an ice bath, whisking often.
- Pour the ice cream mixture into an ice cream maker and freeze according to the manufacturer’s directions.
- Scoop the ice cream onto dessert plates and top with Warm Chocolate Sauce.