Ingredients:
* 1 cup chopped white chocolate* 1 cup whole milk
* 2/3 cup sugar
* pinch of salt
* 5 large egg yolks
* 2 cups heavy cream
* 1 cup White Chocolate Peanut Butter, melted
How To Cook:
1. In a large bowl pour in the white chocolate chips/chunks. Set aside.
2. Fill a large bowl with cold water and ice.
3. In a medium size sauce pan, over medium heat, stir together the milk, sugar, and salt until it is hot and steaming, but not boiling.
4. In a separate medium sized bowl, whisk together the egg yolks.
5. Once the milk mixture is hot, slowly, stream it down the side of the bowl into the egg yolks, constantly whisking it together.
6. Don't pour it in all at once, you don't want to scramble your eggs.
7. Pour the mixed egg yolks back into the medium pan and set it over medium heat.
8. Using a rubber spatula, stir constantly all around, including the bottom of the pan, until the custard becomes thick and coats the spatula. Keep the liquid moving and do not let it boil.
9. You'll know it is done when the custard begins to steam and you can run your finger across the spatula without it running back together.
10. Pour the finished custard into the large bowl of white chocolate. Stir until the chocolate is fully melted and the mixture is smooth.
11. Set it over the ice bath and stir in the cream until cool.
12. Cover the mixture and chill in the refrigerator until completely cooled through. 2-4 hours.
13. Churn it in your ice cream maker according to your manufacturers instructions. Mine takes about 25 minutes. In the last five minutes, slowly stream in the melted peanut butter.
14. Then pour it into a freezer safe container and cover with either a lid, or plastic wrap flat on the surface of the ice cream.
15. Freeze until hardened, about 2-4 hours. Enjoy!
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