This recipe works perfectly for a 6-cup (1.5 quart) ice cream maker. Before starting, be sure your freezer bowl has been in the freezer for at least 6 hours.
In a medium bowl, whisk together the milk, sugar, vanilla and salt until the sugar is dissolved. Gently stir in the heavy cream. Cover and refrigerate 1 hour.
1 cup whole milk, ¾ cup granulated sugar, pinch salt, 2 cups heavy cream, 1 teaspoon vanilla extract
Turn on the ice cream maker and pour the cream mixture into the frozen freezer bowl and let mix until it begins to thicken, about 15 minutes. The ice cream will have a soft, creamy texture.
Use a spatula to scoop the ice cream into an airtight container. Swirl in a little of the cooled peanut butter fudge as you go – you’ll want to use about ½ cup, reserving some for later. Store the remaining fudge in an airtight container.
½ cup Peanut Butter Fudge Swirl
Freeze the ice cream for about 2-3 hours so that the ice cream hardens thoroughly.