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• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 1/2 cup sugar
• 2 egg yolks, at room temperature
• 1 teaspoon vanilla extract
• 3/4 cup mini semisweet chocolate chips
• 2/3 cup peanut butter

1. In a small pan over low heat, cook the milk, cream, and 1/4 cup of the sugar, whisking from time to time, until the mixture is warm, about 175 degrees.
2. In a small metal bowl, whisk the egg yolks, the remaining 1/4 cup of sugar, and the vanilla until completely mixed. Add 1/4 cup of the warm milk mixture to the eggs, whisking as you pour. Continue adding milk to the eggs, 1/4 cup at a time, until you have added about 1 1/2 cups. Slowly, and still whisking, return the milk and egg mixture to the remaining milk mixture in the pan and continue cooking until it just begins to thicken or reaches about 185 degrees. Do not allow the mixture to boil. Pour through a strainer into a metal bowl, discard the solids, and set aside until it reaches room temperature.
3. Cover and refrigerate until the mixture reaches 40 degrees, about 3 hours. Transfer to an ice cream maker and proceed according to the manufacturer's instructions.
4. When the ice cream is just beginning to come together but has not hardened completely, add the chocolate chips and process for about 4 more minutes. Just before the ice cream is finished freezing, add the peanut butter in 1-tablespoon gobs. Once you have added all of the peanut butter, stop processing; do not allow the peanut butter to be incorporated into the ice cream. Continue to chill in freezer, if desired, or serve at once.

source: http://www.boston.com/bostonglobe/magazine/articles/2008/07/20/chill_out/ Boston Globe Magazine July 20, 2008 Recipes and introduction adapted from Recipe of the Week: Ice Cream (Wiley 2008), by Sally Sampson.

tags: vegetarian