Peanut Ice Cream

6 large eggs, lightly beaten 1 cup firmly packed brown sugar 3 cups milk 2/3 cup creamy peanut butter	3 cups whipping cream 2 cups unsalted peanuts, coarsely chopped Commercial hot fudge sauce Garnish: chopped peanuts
Combine eggs and brown sugar; set aside. Heat milk in a large sauce-pan over medium heat until hot. Gradually stir a small amount of hot milk into egg mixture; add to remaining hot milk, stirring constantly. Cook over medium heat, stirring often, until thermometer reaches 160 degrees (about 3 to 5 minutes). Remove from heat; stir in peanut butter, and cool. Stir in whipping cream and peanuts.