| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Desserts, Ice cream |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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