1/2 cup Florida peanut butter
1/2 cup Florida peanuts, crushed
2 1/2 cups Florida sugar
6 cups whole milk
2 cups heavy cream
16 egg yolks
1 vanilla bean, split lengthwise
4 tablespoons dark or semi-sweet chocolate chips
Combine milk, heavy cream and vanilla bean in a large pot and bring to a boil, then remove from heat. Meanwhile, in a separate mixing bowl, whisk together egg yolks and sugar until completely combined. Temper egg mixture with a third of the hot milk, then slowly pour back into large pot with milk and cream, whisking constantly. Cook over medium heat until custard reaches 180 to 185 degrees (stir constantly) and is slightly thickened. Strain through mesh strainer into a clean bowl and chill completely (over ice bath or in refrigerator). Pour into ice cream machine and follow manufacturer’s instructions. Approximately 5 to 10 minutes before ice cream is set, add the peanuts, chocolate, and peanut butter. Place in freezer safe container and allow to set for at least 2 hours before serving.
Fresh tip: If you don’t have vanilla bean, substitute 3 tablespoons pure vanilla extract; add to mixture at the end of the cooking process before straining.
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