| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Dessert | 8 | Servings | |
INGREDIENTS
| 1 1/2 | c | Milk |
| 1 1/2 | c | Heavy or whipping cream |
| 1/2 | c | Brown sugar; packed |
| 6 | Egg yolks; room temperatur | |
| 1 | c | Unsalted peanuts; pureed until smooth |
| 1/3 | c | Smooth peanut butter |
| Old-fashioned fudge sauce |
INSTRUCTIONS
1. Heat the milk and cream in medium-size saucepan until hot but not boiling. 2. Beat the sugar and egg yolks in large mixer bowl until mixture forms a slowly dissolving ribbon when the beaters are lifted. Slowly pour the hot milk into the yolk mixture, beating constantly. 3. Return mixture to saucepan and cook over low heat, stirring constantly, until thick enough to coat the back of a wooden spoon. Remove from heat and cool. 4. Stir the pureed peanuts and peanut butter into the cooled mixture. Process in blender until smooth. 5. Freeze mixture in an ice cream maker, following manufacturer's instructions. 6. Serve generous portions of the ice cream with a pitcher of fudge sauce on the side. (Use your favorite fudge sauce or see "Peanut Brittle Ice Cream Pie with Chocolate Sauce" in this cookbook.) ARKANSAS TODAY, CH 11, KTHV-TV, 08/28/1991, FROM DON AND NANCY BINGHAM From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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