Peanut butter ice cream
18 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Vanilla wafer crumbs |
| ⅓ | cup | Butter, melted |
| 1 | ounce | Square unsweetened chocolate |
| ½ | cup | Butter |
| 3 | eaches | Eggs beaten |
| 1¾ | cup | Powdered sugar |
| ½ | cup | Crunchy peanut butter |
| ¾ | cup | Powdered sugar |
| ½ | gallon | Vanilla ice cream |
Directions
Combine crumbs and ⅓ cup butter in small mixing bowl. Mix well.
Press into bottom a 13 x 9 x 2 inch baking pan. Set aside. Combine chocolate and ½ cup butter into a heavy pan. Cook over low heat.
Stir constantly, until melted. Stir in eggs, and 1-¾ cups powdered sugar. Cook over low heat 5 to 8 minutes or until thickened, stirring constantly. Spread over crumbs. Set aside. Combine peanut butter and ¾ cup powdered sugar. Stir until crumbly. Sprinkle half of peanut butter mixture over chocolate layer, reserving remainder; freeze 3 to 4 hours. Slice ice cream and place over frozen layer, covering top completely. Sprinkle reserved peanut butter mixture on top. Makes 18 servings. From: Lancaster Farming Shared By: Pat Stockett Submitted By PAT STOCKETT On 09-11-95