Chocolate Peanut Butter Ice Cream

Ingredients:

•	2 (12 oz.) cans PET® Evaporated Milk, divided
•	3 large eggs
•	3/4 cup sugar
•	1/8 teaspoon salt
•	1/2 cup Jif® Creamy Peanut Butter
•	3/4 cup Smucker's® Sundae Syrup™ Chocolate Flavored Syrup
•	1 tablespoon vanilla extract

Directions:

1	HEAT 1 can evaporated milk in medium saucepan over medium heat to 175°F. Whisk eggs, sugar and salt in medium bowl until well blended. Gradually whisk about one-third of hot milk into egg mixture. Return mixture to saucepan. Cook and stir over low heat until mixture reaches 160°F. Remove the custard from heat.
2	WHISK peanut butter into custard mixture until smooth. Stir in chocolate syrup, vanilla and remaining can of evaporated milk until well blended. Fill a large bowl about halfway with ice cubes and very cold water. Set a 2-quart bowl inside the large bowl. Pour ice cream mixture into the 2-quart bowl. Stir until very cold, about 5 to 10 minutes.
3	FREEZE in ice cream maker according to manufacturer's instructions. Pack frozen mixture into a freezer-safe container. Cover and freeze until firm, about 3 hours.