Peanut Butter Chocolate Ice Cream Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
26 ounce: Evaporated Milk, 2 Cn
2 ounce: Baking Chocolate, 2 Sq.
2 each: Eggs, Large
3/4 cup: Sugar,
4 tbsp: 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 2 1/3 cups of the evaporated
milk. Refrigerate until well chilled. Pour into an ice cream freezer
container. Churn and freeze according to the manufacturers
directions. Makes about 2 Qts.
Submitted By LAWRENCE KELLIE On 6-10-95
Source from luhu.jp
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 2 1/3 cups of the evaporated
milk. Refrigerate until well chilled. Pour into an ice cream freezer
container. Churn and freeze according to the manufacturers
directions. Makes about 2 Qts.
Submitted By LAWRENCE KELLIE On 6-10-95
Source from luhu.jp