| 1¼ cups | milk |
| ¾ cup | sugar |
| 0.125 tsp | salt |
| 3 | eggs |
| 0.33333334 cup | smooth peanut butter |
| 1½ cups | heavy cream |
| 1 Tbs | vanilla extract |
| 4 Tbs | peanuts, unsalted, shelled, coarsely chopped, for sprinkling |
| 8 servings | Bits of bitter chocolate, for sprinkling |
Combine milk, sugar and salt in a saucepan; cook over medium heat, stirring occasionally until mixture almost boils. Reduce heat to low. 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. Remove from heat Whisk in peanut butter and mix well. Refrigerate at least 3 hours. 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. Serving: take it out of the freezer for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature. Sprinkle with chopped peanuts and chocolate bits. Easy suggestion: ice cream is best served in chilled glass or porcelain bowls. Scoop it with a hot, but dry, ice-cream spoon (soak it in boiling water, then wipe dry).