Ingredients

• 3/4 cup whole milk
• 3/4 cup evaporated milk
• 3/4 cup heavy cream
• 1 cup sugar
• 5 large egg yolks
• 1/2 cup natural peanut butter
• Kosher salt

Instructions

1. In a medium saucepan, combine milk, evaporated milk, cream, and sugar. Heat over medium until steaming, but do not boil.
2. Place the yolks in a medium bowl, then whisk in 1/3 hot milk mixture. Transfer the egg-milk mixture back to saucepan and return to medium heat. Cook, stirring constantly, until mixture coats the back of a spoon, about 12 minutes.
3. Set a medium bowl in a bowl of ice water, then pour the custard into the empty bowl. Let the mixture stand, stirring occasionally, until cool, about 45 minutes. Transfer the custard to a blender with peanut butter and 1 1/2 teaspoons salt; blend until smooth.
4. Transfer the custard to a gelato machine and freeze according to manufacturer's instructions, about 45 minutes.