Peanut Butter Ice Cream

Directions

1. 1
   Place the milk and peanut butter in a medium saucepan.
2. 2
   Heat over medium-low, stirring occasionally, until mixture just begins to simmer and peanut butter has melted completely.While the peanut butter mixture is heating, whisk together the sugar, salt and egg yolks in a medium bowl. Gradually pour the peanut butter mixture into the egg yolks; whisking vigorously the entire time.Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens noticeably and coats a wooden spoon. (~4-6 minutes)
3. 3
   Remove mixture from heat and add the heavy cream; stir until well combined.
4. 4
   Pour/gently press the mixture through a fine-mesh strainer into a clean container. Stir in the vanilla extract. Cover with plastic wrap, pressing the plastic directly onto the surface of the mixture, and refrigerate overnight.
5. 5
   Pour the ice cream mixture into an ice cream maker and freeze according to the manufacturer's directions. Meanwhile, melt the peanut butter for the swirl in either a small saucepan or the microwave. Set melted peanut butter aside to cool slightly.Once churned, transfer ice cream into a freezer-safe container. Drop spoonfuls of melted peanut butter into container and swirl together using a butter knife.
6. 6
   Serve immediately (softer ice cream) or transfer into the freezer for a couple of hours (harder ice cream).