To make your Peanut Butter Ice Cream, add the heavy cream, milk, sugar, and 1/2 cup creamy peanut butter to a pot over medium heat.

Whisk to combine, until the sugar and peanut butter are combined into the milk. Continue to heat over medium until the mixture is steaming and begins to bubble around the edges of the pot.

While waiting for the mixture to simmer, add your egg yolks to a bowl; reserve the egg whites for another use. Whisk the yolks until combined.

When the milk mixture is bubbling around the edges, slowly pour 1/2 cup of the mixture into the egg yolks while whisking constantly.

Pour that mixture back into the pot with the remaining milk mixture and stir constantly until the mixture thickens and reaches between 170 to 175 degrees F.

Add a fine mesh sieve over a large bowl. Pour the milk mixture through the fine mesh sieve.

Stir in the salt and vanilla extract.

Cover and refrigerate overnight. If your ice cream maker requires you to do so, add in your ice cream maker bowl to your freezer.

The next day, remove the mixture from your fridge and your ice cream bowl from your freezer. Add the ice cream bowl to the ice cream maker and pour in the cream mixture.

Follow the manufacturer’s instructions to churn into ice cream (mine took about 15 minutes).

While waiting for the ice cream to churn, add your remaining 1/2 cup creamy peanut butter to a microwave safe bowl.

Add to your microwave and heat in 10 second increments, until melted and smooth.

Once the ice cream is ready, as you scoop the ice cream into a freezer-safe container, drizzle in some of the peanut butter in between layers.

Add to your freezer and freeze for at least 4 hours before serving.