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Peanut Ice Cream
"borrowed" from Rublelene Singleton
Scotts Hill, Tennessee

6 large eggs, lightly beaten
1 cup firmly packed brown sugar
3 cups milk
2/3 cup creamy peanut butter
3 cups whipping cream
2 cups unsalted peanuts, coarsely chopped
Commercial hot fudge sauce
Garnish: chopped peanuts

Combine eggs and brown sugar; set aside. Heat milk in a large sauce-pan over
medium heat until hot. Gradually stir a small amount of hot milk into egg mixture;
add to remaining hot milk, stirring constantly. Cook over medium heat, stirring
often, until thermometer reaches 160 degrees (about 3 to 5 minutes). Remove
from heat; stir in peanut butter, and cool. Stir in whipping cream and peanuts.

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