| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Ice, Cream |
8 |
Servings |
INGREDIENTS
| 2 |
lg |
Eggs |
| 3/4 |
c |
Sugar |
| 2 |
c |
Cream |
| 1 |
c |
Milk |
| 1/3 |
c |
Smooth peanut butter, * see note |
| 1/2 |
c |
Chopped roasted peanuts, |
|
|
Salted or unsalted, chopped |
INSTRUCTIONS
1) Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
2) Whisk in the sugar, a little at a time, then continue whisking until
completely blended, about 1 minute more. Pour in the cream and milk and
whisk to blend. 3) Pour about 1 cup of the cream base into a separate bowl
and whisk in the peanut butter, a little at a time. Return the peanut
butter mixture to the remaining cream base and stir until well blended. 4)
Transfer the mixture to an ice cream maker and freeze following the
manufacturer's instructions. 5) If you like a chunky peanut butter ice
cream, add the peanuts when the ice cream begins to stiffen (about 5
minutes before it is done), then continue freezing until the ice cream is
ready. Makes 1 generous quart. Typed by Lynn Thomas DCQP82A. Source: Ben &
Jerry's Ice Cream & Dessert Book. Lynn's notes: I used chunky peanut butter
and it came out just fine.
Recipe by: Ben & Jerry's Ice Cream & Dessert Book Posted to TNT - Prodigy's
Recipe Exchange Newsletter by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on
Mar 14, 1997
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