A simple peanut butter (egg-based) recipe I made, with honey whiskey peanut butter crumbles. Too good

I spent some time searching the sub for peanut butter recipes and found that it sounded very very difficult. People talked about a dryness on freezing, lack of flavor and even buttering and curdling. Sounded like anything could go wrong. But I was determined! I have a ton of eggs, so while I've very well-versed in Jeni's cream cheese and cornstarch base recipe, I wanted to do a simple egg, heavy cream, milk variety for this. Here's what I did:

Base

• 2c heavy cream
• 1c milk
• 2/3c sugar
• Pinch of salt
• 3 egg yolks
• heaping 1/4 c of smooth peanut butter, no palm oil "natural style" but not separated. I used Laura Schrudders (sp?)
• 1 tsp vanilla

Bring dairy to a boil, then pause the heat, add sugar, salt and vanilla, and return to heat to dissolve. Temper in the yolks. Temper in the peanut butter. Heat to 170F. Strain, cool.

Crumble

• heaping 1/3 c peanut butter
• 2 tbsp coconut oil
• 1 shot whiskey (vodka if you have it and don't like whiskey, it's mostly for texture)
• 1 tbsp honey

For this, I was really just flying blind. The goals: get more peanut butter flavor into this ice cream and secondly, keep it from freezing as solidly.

While your ice cream churns, start by heating the PB and oil in the microwave in bursts, slowly. When it gets liquidly, then add the alcohol. It'll seize a bit, but that's ok. Add the honey. Whisk a ton and heat again. It'll be fluffy ish and easily broken apart.

To mix it in, layer it with the base into your container, breaking it apart with your fingers, then mixing/swirling with a chopstick. Worked very well! edit: typo