| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Ice, Cream |
4 |
Servings |
INGREDIENTS
| 3 |
|
2oz bittersweet chocolate |
|
|
Squares |
| 6 |
tb |
Cocoa powder |
| 2 1/2 |
c |
Milk |
| 3 |
|
Eggs — lightly beaten |
| 1 2/3 |
c |
Sugar |
| 1 |
c |
Whipping cream |
| 1 |
ts |
Pure vanilla extract |
| 3/4 |
c |
Peanut butter |
INSTRUCTIONS
1. Melt chocolate over low heat. 2. Gradually stir in cocoa powder and milk
while continuing to heat. You want the consistancy to be thick but not
solid as you add the milk and cocoa powder. 3. Beat sugar into eggs. 4.
Stir hot chocolate/milk mixture into eggs. 5. Add cream and vanilla
extract. Cool. 6. Just before adding to ice cream maker, stir a c of ice
cream mixture into peanut butter. Once mixed, stir into rest of ice cream
mixture.
7. Freeze in ice cream maker according to manufacturer's instructions.
I used the odd mixture of chocolate because that's what I had available.
Use fresh ground peanut butter if possible (ie, it should be 100% peanuts).
Posted to EAT-L Digest - 18 Jun 96
Date: Tue, 18 Jun 1996 14:53:35 -0700
From: Sally Eisenberg <sparky@NETGATE.NET>
A Message from our Provider:
“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”