Peanut Butter Swirl Ice Cream

Custard
3 cups heavy cream
1 cup light cream
3/4 cup sugar
4 egg yolks
2 tsp vanilla

Heat creams and sugar in a medium saucepan until hot. Meanwhile whisk the egg yolks until they are very smooth. Pour about a cup of the hot cream mixture into the egg yolks while whisking. Whisk this egg/cream mixture back into the saucepan containing the remaining cream mixture. Cook until the mixture coats the back of a spoon or reaches 160 degrees F/70 C on a candy thermometer. Remove from heat and cool to room temperature. Add vanilla and refrigerate until well chilled.

Peanut Butter Sauce
1/2 cup creamy peanut butter
1/2 cup heavy cream
2 tbs light corn syrup
1/4 cup packed brown sugar

Combine all ingredients in a small saucepan and cook over medium heat until sugar is completely dissolved. Cool.

Freeze well chilled custard according to ice cream maker's directions. Add alternating layers of ice cream and peanut butter sauce, ending with ice cream. Swirl sauce through using a knife. Freeze until firm.

This is truly "extra-premium" style ice cream and even ice cream freaks can only eat small amounts since it's decadently RICH. Believe me, you can CHEW this ice cream!!! Without the peanut butter sauce, it's a wonderful French vanilla ice cream. Feel free to add berry puree instead of the peanut butter sauce. Any way you eat this, it's simply wonderful.