Peanut Butter Chocolate Chip Ice Cream

Serves 8

1½ cups whole milk

1½ cups heavy cream

½ cup sugar

2 large egg yolks, at room temperature

1 teaspoon vanilla extract

¾ cup mini semi-sweet chocolate chips

2/3 cup peanut butter

1. Place the milk, cream and ¼ cup of the sugar in a small pan and cook over low heat, whisking from time to time until it is warm, about 175 degrees.

Place the egg yolks, ¼ cup of the sugar and the vanilla extract in a small meta l bowl and whisk until completely mixed.

2. Add ¼ cup of the warm milk mixture to the eggs, whisking all the while. Continue adding milk to the eggs, ¼ cup at a time, until you have added about 1½ cups. Slowly, whisking all the while, return the now milk and egg mixture to the remaining milk mixture in the pan and continue cooking until it just begins to thicken or reaches about 185 degrees. Do not allow the mixture to boil.

3. Pour through a medium fine strainer into a metal bowl, discard the solids and set aside until it reaches room temperature. Cover and refrigerate until it reaches 40 degrees (about 3 hours).

4. Transfer to an ice cream maker and proceed according to the manufacturer's instructions. When the ice cream is just beginning to come together but has not hardened completely, add the chocolate chips and

— Recipe from "Recipe of the Week: Ice Cream"

Per ½-cup serving: 450 calories, 9 g protein, 30 g carbohydrates, 35 g total fat, 17 g saturated fat, 120 mg cholesterol, 140 mg sodium, 2 g fiber. Calories from fat: 320.

— Staff analysis