Instructions: 1. Heat the milk and cream in medium-size saucepan until hot but not boiling.

2. Beat the sugar and egg yolks in large mixer bowl until mixture forms a slowly dissolving ribbon when the beaters are lifted. Slowly pour the hot milk into the yolk mixture, beating constantly.

3. Return mixture to saucepan and cook over low heat, stirring constantly, until thick enough to coat the back of a wooden spoon. Remove from heat and cool.

4. Stir the pureed peanuts and peanut butter into the cooled mixture.

Process in blender until smooth.

5. Freeze mixture in an ice cream maker, following manufacturers instructions.

6. Serve generous portions of the ice cream with a pitcher of fudge sauce on the side. (Use your favorite fudge sauce or see "Peanut Brittle Ice Cream Pie with Chocolate Sauce" in this cookbook.)

BINGHAM

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