Peanut ice cream

8 Servings

Ingredients

Quantity Ingredient
1½ cup Milk
1½ cup Heavy or whipping cream
½ cup Brown sugar; packed
6 Egg yolks; room temperatur
1 cup Unsalted peanuts; pureed until smooth
⅓ cup Smooth peanut butter
Old-fashioned fudge sauce

Directions

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, .

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