"Elvis" Ice Cream

I had extra whipping cream in my fridge, so I decided to make ice cream.  I found this recipe for Peanut Butter and Banana Ice Cream in a cookbook and added mini chocolate chips that we had in our pantry, too.    Delish!  I think Elvis would approve.

Peanut Butter and Banana Ice Cream
Recipe from The Ice Cream Bible
Serves 8

Ingredients:
2 eggs
1 cup granulated sugar
2 cups milk
3 ripe bananas, mashed
2 cups whipping (35%) cream
1 cup creamy peanut butter
1/2 cup semisweet mini chocolate chips (optional)

Directions:
In a bowl, whisk eggs with sugar until thickened and pale yellow.  Set aside.

In a medium saucepan over medium-low heat, bring milk to a simmer.  Gradually whisk into the egg mixture.  Return entire mixture to the sauce pan and cook over low hear, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon.  Be careful not to let it boil.   Strain into a large bowl.  Let cool to room temperature.

Whisk in the bananas, whipping cream, and peanut butter.  Cover and refrigerate overnight or until completely cold.

Stir cream mixture.  Transfer to an ice cream maker and freeze according to manufacturer instructions.  If using chocolate chips, add in the last 5 minutes of freezing.   Put in airtight container and freeze.