Fluffernutter Ice Cream

* Yields 1 1/2 quarts of ice cream.

For the ice cream:
In a medium saucepan, heat milk and heavy cream until it just bubbles. Remove from heat.

Whisk egg yolks in a large bowl along with the sugar and vanilla. Whisk until light and fluffy.

Add the hot milk mixture in a slow stream to the egg/sugar mixture being sure to whisk constantly, in order to temper the eggs. Pour everything back into the saucepan and cook over medium heat, whisking in 1 1/3 cup of peanut butter. Continue to heat until it becomes smooth and thickened. Pour custard through a fine-mesh sieve into a large bowl. Cover bowl with plastic wrap and place in fridge to chill for at least two hours.

Freeze custard in ice cream maker according to manufacturer’s instructions. This will take about 20 minutes according to some manufacturer’s instructions. In the last 30 seconds of mixing, mix in the marshmallow creme and allow the mixer to swirl it into the peanut butter ice cream. Scrape ice cream into a freezer safe container and press plastic wrap to the surface of the ice cream. Seal container and freeze until solidified. Freeze about two hours. Serve when frozen through.

For the Peanut Butter Magic Shell topping:
In a medium sized bowl, microwave butter for a few seconds until just melted. Add in peanut butter and whisk together until both are combined evenly. Drizzle over ice cream and devour.

Adapted from Cuisnart’s Ice Cream recipes.