Malted Peanut Butter

I have a problem when it comes to peanut butter. I love it wholeheartedly and eat it nearly every day. My issue with most peanut butter desserts is that they never seem to have enough peanut butter. The high fat content in the spread can be tricky to navigate, especially in ice cream, because too much is sure to leave a gross film on your tongue. After many trials, this recipe produces a fantastic peanut forward ice cream without the yucky film. I use malted milk powder instead of non-fat dry milk in this recipe because it amplifies the nutty flavor, creating a highly addictive and almost dangerous dessert. I am a fan of chunks, so I recommend adding a few handfuls of chopped Nutter Butter cookies or salted peanuts once your ice cream is churned, but this step is optional.