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Peanut Butter-Fudge Ice Cream

1 cup granulated sugar

1 (6-ounce) package or 1 cup semisweet chocolate chips

2 cups milk

1/2 cup chunky peanut butter

2 cups whipping cream

1 teaspoon vanilla extract

1. Combine sugar, chocolate, and milk in top of double boiler; bring water to a boil. Reduce heat to low; cook until sugar and chocolate melt, stirring occasionally. Stir in peanut butter. Remove from heat; let cool slightly. Stir in whipping cream and vanilla.
2. Pour mixture into freezer container of a 2-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions. Pack freezer with additional ice and salt, and let stand 1 hour before serving.

Makes 2 quarts.