Peanut butter chocolate ice cream
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 26 | ounces | Evaporated Milk; 2 Cn |
| 2 | ounces | Baking Chocolate; 2 Sq. |
| 2 | eaches | Eggs; Large |
| ¾ | cup | Sugar |
| 4 | tablespoons | Chunky Peanut Butter; * |
Directions
* This is to taste. You can use up to 6 tablespoons of the peanut butter.
Combine 1 cup of the evaporated, not sweetened condensed, milk and the chocolate in a small saucepan. Cook over medium heat, stirring frequently, until the chocolate melts and the mixture is smooth.
Meanwhile, beat the eggs and sugar in a large mixing bowl until well blended. Beat in the peanut butter until smooth. Stir in the hot chocolate mixture. Stir in the remaining 2⅓ cups of the evaporated milk. Refrigerate until well chilled. Pour into an ice cream freezer container. Churn and freeze according to the manufacturer's directions. Makes about 2 Qts.
Submitted By LAWRENCE KELLIE On 6-10-95