Peanut Ice Cream

Combine eggs and brown sugar; set aside.

Heat milk in a large saucepan over medium heat until hot.

Gradually stir a small amount of hot milk into egg mixture; add to remaining hot milk, stirring constantly.

Cook over medium heat, stirring often, until thermometer reaches 160° (about 3 to 5 minutes).

Remove from heat; stir in peanut butter and cool.

Stir in whipping cream and peanuts.

Pour mixture into freezer container of a 1-gallon hand-turned or electric freezer. Freeze mixture according to manufacturer's instructions.

Pack freezer with additional ice and rock salt; let stand 1 hour.

Serve with hot fudge sauce. Garnish, if desired.

Yields 2 1/2 quarts.