Gluten and Dairy Free Peanut Butter Choc Chip Ice Cream

Beat sugar and egg yolks until light and fluffy. Beat in peanut butter.

In a medium-sized pan, heat milk and cream until it boils. Pour milk mixture into egg mixture, stirring continuously. Pour back into the pan and cook over medium heat, stirring continuously until thickened, about 5 minutes. Allow to cool, then chill in the fridge for at least a couple of hours.

Stir in chocolate chips. Pour into an ice cream machine and churn for 20 minutes, or freeze in a tub for a few hours.

Makes about 1 quart.