Peanut Butter Ice Cream

Source: Jewel from the Cooking Light Bulletin Boards

1/4 cup sugar
3 large eggs
1 cup skim milk
1/2 cup creamy peanut butter (natural)
1 cup fat-free sweetened condensed milk
1/2 cup fat-free half & half
2 teaspoons vanilla
1/2 cup mini chocolate chips (optional)

In a medium mixing bowl, beat the sugar into the eggs until slightly thickened and pale yellow. Set aside.

Bring the milk to a simmer in a medium saucepan over low heat. Slowly beat the hot milk into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a wooden spoon or whisk until the custard thickens slightly. Do not let the mixture boil or the eggs will scramble.

Remove from the heat and beat in the peanut butter with a whisk. Pour the hot custard through a strainer (I skip this part and it always comes out fine) into a large, clean bowl. Allow to cool slightly, then whisk in the condensed milk, half & half, and vanilla.

Cover and refrigerate until cold or overnight (I always chill overnight). Freeze accordign to instructions for your ice cream maker. Add 1/2 cup mini chocolate chips when mixture is semi-frozen in ice cream maker.

I talked about this recipe HERE.