- 1 cup milk
- 3/4 cup granulated sugar
- 3 eggs
- 1 cup creamy peanut butter
- 1 1/2 cups heavy cream
- 2 teaspoons vanilla
- 1/2 cup butterscotch chips
- 1/2 cup semisweet chocolate chips
- 1/2 cup Rice Krispies cereal, plus more for topping
- Chopped dry-roasted peanuts, for topping (optional)
- Chocolate sauce, for topping (optional)
- Heat milk in a medium saucepan over medium heat until hot. Meanwhile, whisk sugar and eggs in a large bowl or bowl of a stand mixer 5 minutes until mixture is thickened and a pale yellow.
- Pour milk into sugar-egg mixture. Whisk to combine, then pour mixture back into saucepan. Heat over medium-low heat, stirring constantly, 5 minutes until mixture thickens.
- Remove saucepan from heat and stir in 1/2 cup peanut butter. Strain mixture through a fine-mesh sieve into a large bowl.
- Let mixture cool slightly, stirring often, then stir in the heavy cream and vanilla. Cover bowl and chill in refrigerator 8 hours or overnight.
- Churn chilled mixture in ice cream maker according to manufacturer’s directions (I use the KitchenAid ice cream maker attachment and I love it!). Stir in butterscotch chips, chocolate chips and Rice Krispies with a spatula, then swirl in remaining 1/2 cup peanut butter.
- Transfer ice cream to a storage container or bowl, cover and freeze at least 4 hours until hard. Serve topped with more Rice Krispies cereal, chopped peanuts and/or chocolate sauce, if desired.