Ingredients

• 1 1/2 cups heavy cream
• 1 cup whole milk
• 6 large egg yolks
• 1/4 cup sugar
• 3/4 cup Monin Peanut Butter Syrup

Glass: Culinary

Glass Size: 3 cups.

Instructions

1. In a saucepan over medium heat, bring the milk and cream to a light simmer.
2. In a mixing bowl, beat egg yolks and sugar with a whisk until thick and pale yellow.
3. While whisking continuously, slowly pour the hot cream into the egg yolk mixture to temper the yolks, making sure not to curdle them.
4. Transfer the mixture back into the saucepan and heat over low heat, stirring constantly until it thickens and reaches 175°F.
5. Remove from heat, transfer to a mixing bowl and refrigerate until cold.
6. Once chilled, remove from the refrigerator and add the syrup, stirring to combine.
7. Pour the mixture into an ice cream maker and process according to the manufacturer’s directions.
8. Once frozen, transfer to a container, cover tightly and store in the freezer for at least 2 hours, preferably overnight.