1 cup whole milk
1/2 cup granulated sugar
1/4 cup packed brown sugar
1/2 cup creamy peanut butter
2 cups heavy cream, divided
pinch of salt
6 egg yolks
1 tsp. vanilla extract
------
1/4 cup creamy peanut butter, for the swirl--melted & cooled slightly
In medium-size saucepan over medium-low heat, warm the milk, sugars, 1/2 cup peanut butter, 1 cup of heavy cream, and salt, stirring until the sugar dissolves and peanut butter melts. Continue cooking until the mixture comes to a slight simmer, bubbling around the edges of the pan.
Meanwhile, pour the remaining 1 cup of heavy cream in a bowl and place a fine sieve on top.
Whisk the egg yolks in a medium bowl. Slowly pour some of the hot mixture into the egg yolks, whisking constantly. When egg yolk mixture has been warmed up by hot milk mixture, pour the whole thing back into the medium-sized pan and stir constantly (making sure to scrape pan), until the mixture thickens and coats the back of a spoon--170-175 degrees on a digital thermometer.
Pour the custard through the sieve and stir it into the remaining cream. Stir in the vanilla and allow the whole mixture to cool completely before putting it into the ice cream freezer.
After it has churned in the ice cream freezer, remove to a container and drop dollops of the melted peanut butter and swirl slightly through the ice cream. Freeze well!
