Peanut Butter Ice Cream INGREDIENTS: · 4 cups half-and-half cream · 3 cups non-fat dry milk · 3 cups milk · 1 1/2 cups sugar · 1 1/2 cups peanut butter · 4 teaspoons vanilla extract DIRECTIONS: 1. Pour the half-and-half, dry milk, and milk into a large saucepan over low heat. Cook until heated, stirring to dissolve the dry milk. Stir in the peanut butter and sugar until smooth and sugar has dissolved. Remove from heat, and stir in the vanilla. Cool mixture, and refrigerate. 2. Stir the mixture, or blend in a blender before pouring into an ice cream maker. Freeze according to the manufacturer's instructions. Creamy Peanut Butter Ice Cream Recipe 2 cups half-and-half ½ cup milk ½ cup nonfat dry milk ¾ cup peanut butter ¾ cup sugar 2 tsp. Vanilla extract In a medium saucepan, combine half-and-half, milk, and dry milk. Cook over low heat to dissolve dry milk. Add peanut butter, stirring until smooth and creamy. Add sugar and cook until dissolved. Remove from heat; add vanilla. Cool slightly before covering and chilling mixture in the refrigerator. Blend for a few seconds before pouring into the ice cream maker. Follow the manufacturer's instructions for freezing. Makes: about 1 quart PEANUT BUTTER ICE CREAM Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Desserts Ice Cream Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Egg yolks 1/2 c Sugar or honey 1 c Milk 1 c Crunchy peanut butter Vanilla extract to taste 1 1/2 c Whipping cream PEANUT BUTTER ICE CREAM In small bowl, beat egg yolks and sugar or honey until smooth and creamy. In a stainless steel bowl or top of a double boiler, set over a pan of boiling water, heat milk. Reduce heat until water simmers. Stir in egg mixture; beat well. Stir slowly until custard slightly thickens. Remove from heat. Add peanut butter and beat until cool. Stir in vanilla. Pour cream and custard into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. To garnish: Chopped nuts, or peanut halves, or melted chocolate Makes 8 servings. Peanut Butter Ice Cream Yield: 4 Servings 2 Egg yolks 14 1/2 oz can evaporated milk 1/2 c Peanut butter 2/3 c Sugar 1/8 tsp. Salt Beat eggs well. Blend in the milk, peanut butter, sugar and salt and pour into freezer tray. Freeze until almost hard then pour into a bowl and beat until smooth. Return to freezer tray or molds and freeze until firm. Makes 4 to 6 servings *Try this with a hot fudge sauce and topped with peanuts. Chocolate bon bon Ice cream or other favorite flavor hard chocolate topping: Make sure the ice cream is hard frozen. Melt 12 oz of semi-sweet chocolate pieces and 1/2 cup margarine in the top part of a double boiler. Remove from heat but keep warm over hot water. Use a fork to dip ice cream balls into the chocolate, working as fast as possible. When you've dipped about 10 - 12 pieces, place then in the freezer and continue the dipping. After the chocolate is firm, you can wrap with foil or plastic wrap. Peanut Butter Ice Cream Ingredients ¼ cup of milk ¼ cup of water ½ cup of sugar 2 egg yolks well beaten 2tsp fresh lemon juice ½tsp vanilla extract 1 cup of peanut butter 1 cup of whipping cream a pinch of salt Method Put the milk, water and sugar into a basin and heat over a pan of water. put the beaten egg yolks into a bowl. Pour the milk mixture over the eggs, stirring all the time. Again place over a pan of boiling water and cook, stirring, until a thin custard is formed (it should just coat the back of a wooden spoon). Remove from the heat and add the lemon juice, salt and vanilla. Stir in the peanut butter. Chill. Whip the cream until stiff and then fold into the peanut butter, egg and milk mixture. Freeze, removing from freezer and beating three times at hourly intervals then allow to freeze solid. Or follow ice cream maker instructions.