Peanut Butter Ice Cream

Source: "The Perfect Scoop" by David Lebovitz

¾ cup smooth peanut butter
¾ cup plus 2 tablespoons sugar
2 2/3 cups half-and-half
Pinch of salt
1/8 teaspoon vanilla extract
Chocolate Covered Peanuts (recipe follows)

Puree the peanut butter, sugar, half-and-half, salt, and vanilla in a blender or food processor until smooth.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. After churning, stir in Chocolate Covered Peanuts.

Ingredients for Chocolate-Covered Peanuts
4 ounces semisweet or bittersweet chocolate, chopped
1 cup roasted, unsalted peanuts

Put the pieces of chocolate in an absolutely dry heat proof bowl. Set the bowl over a saucepan of simmering water to melt the chocolate, stirring until smooth. In the meantime, stretch a piece of plastic wrap over a dinner plate.

Once the chocolate is melted, remove it from the heat and stir in the peanuts, coating them with the chocolate. Spread the mixture on the plastic-lined plate and chill.

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