How to....with ice cream maker?

i have been looking for a good peanut butter ice cream recipe, one that have chocolate in it but i haven't found one that i really like. i have an ice cream maker so it would have to be one that i can use in it... anyone have a good one?How to....with ice cream maker?
Peanut Butter Ice Cream





This recipe is for a 1.5 quart ice cream maker.


Ingredient List:





1 cup creamy peanut butter





2/3 cup granulated sugar





1 cup whole milk





2 cups heavy cream





1 1/2 teaspoons vanilla extract








Kitchen Equipment Needed





Medium Mixing Bowl





Electric hand mixer





Electric Ice Cream Maker








Instructions:





Step 1: In a medium bowl, combine the creamy peanut butter and sugar with an electric hand mixer and beat until smooth.





Step 2: Add the milk and blend on low speed for about 2 minutes until the mixture is smooth and the sugar has been dissolved.





Step 3: Stir in the heavy cream and vanilla with a mixing spoon or a whisk.





Step 4: Cover with plastic wrap and chill in the refrigerator for 2 hours.





Step 5: When ready, pour the ice cream base into your frozen ice cream maker bowl.





Step 6: Let mix until thickened, about 15-20 minutes. If you are adding in candies or peanuts, add them in the last 5 minutes of mixing.





Step 7: Pour into a freezer safe container and freeze for at least 2 hours.





Step 8: Enjoy your ice cream topped with dark chocolate or milk chocolate ice cream toppings.





You can buy gourmet ice cream and dessert toppings at my online store, The Topping Shoppe!





Add In Ideas: 3/4 cup peanut butter pieces candies or 2/3 cup chopped toasted peanuts











=]


How to....with ice cream maker?
SERVES 8 (change servings and units)





Ingredients


3/4 cup whole milk


1/2 cup sugar


1 1/2 tablespoons all-purpose flour


1 pinch salt


1 egg, beaten


6 tablespoons chocolate peanut butter


1 1/2 cups light cream


1/2 cup whipping cream (heavy cream)


1 teaspoon vanilla extract








Directions


1 In a heavy saucepan, over medium heat, whisk together the first four ingredients, milk to salt, and cook, stirring constantly, until thickened. Turn off heat.





2 Using a small ladle or spoon, add about 2 tablespoons of the milk mixture into beaten egg, whisking egg mixture constantly as the hot liquid is added to prevent the egg from clumping up. I do this a dribble at a time.





3 Whisking milk mixture constantly, pour egg mixture back into the pot in a very slow, thin stream. When egg is completely whisked in, turn heat back on, to medium.





4 Whisking constantly, cook egg mixture for just two minutes, then turn off heat and remove pot from burner.





5 Place the chocolate peanut butter in a small bowl and whisk about half the milk mixture in and combine well, then add this mixture back into the pot, combining all well. Scrape into a bowl (it will be thick), cover with plastic wrap, and refrigerate until completely cold (about 3 hours should do it).








6 After mixture is cold, remove from fridge and whisk in the light cream. The peanut butter mixture will be very stiff so it's slow-going at first, but bear with it as it will all come together. Once the peanut butter mixture is completely combined with the light cream, whisk in the heavy cream and the vanilla.








7 Prepare ice cream according to the directions that came with your ice cream maker; I let my Cuisinart ice cream maker run for about 25 minutes and that worked well.





8 Freeze for several hours to harden. This mixture yields slightly less than one quart.
make regular vanilla ice cream with a mix, or your own recipe, then add a few tablespoons of PB. Try it and see if it is enough, add more if necessary.