Peanut Butter Twix Ice Cream

Peanut Butter Twix Ice Cream 

6 large egg yolks
4 cups heavy whipping cream
1 1/2 cups milk
1 1/4 cups firmly packed light brown sugar
1 cup creamy peanut butter
1 1/2 teaspoons vanilla extract
5 packages Peanut Butter Twix

Whisk the egg yolks in a large mixing bowl until well combined.

Heat the cream, milk, brown sugar and peanut butter, in a large saucepan, over medium heat, whisking frequently, until mixture is hot and starts to bubble.

Gradually whisk half of hot cream into egg yolks until well combined. Return egg-cream mixture back into saucepan and continue to cook, whisking constantly, until mixture thickens, and coats the back of a spoon (custard should be 170-175 degrees F).

Strain the custard into a large mixing bowl; whisk in vanilla. Chill bowl, covered, in the refrigerator until cold, about 3 hours, or refrigerate overnight.

Pour ice cream base into ice cream maker, and process according to manufacturer's direction. In the last 5 minutes of processing, coarsely chop Twix, add to ice cream, and allow to finish churning.
Scrape ice cream into a freezer-proof container, and freeze for 2 hours, or until ready to serve.

Makes 8-10 servings