Peanut butter ice cream

Combine milk, sugar and salt in a saucepan; cook over medium heat, stirring occasionally until mixture almost boils.

Reduce heat to low.

Beat the eggs with a hand mixer or a whisk for 2 minutes until frothy.

Gradually stir about cup of hot milk mixture into beaten eggs.

Add eggs to remaining milk mixture.

Cook over low heat, stirring constantly until slightly thickened, about 2-3 minutes.

Remove from heat Whisk in peanut butter and mix well.

Refrigerate at least 3 hours.

Combine cream, vanilla extract, and chilled mixture, stirring with a whisk.

Pour the mixture into an ice cream machine and churn until frozen.

Transfer to plastic container and place in the freezer for an hour before serving.

Serving: take it out of the freezer for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature.

Sprinkle with chopped peanuts and chocolate bits.

Easy suggestion: ice cream is best served in chilled glass or porcelain bowls.

Scoop it with a hot, but dry, ice-cream spoon (soak it in boiling water, then wipe dry).