PEANUT BUTTER ICE CREAM1 1/2 cups milk 1 cup sugar 3 tablespoons flour 1/4 teaspoon salt 2 eggs, beaten 3/4 cup peanut butter 2 teaspoons vanilla extract 3 cups light cream In a saucepan, combine milk, sugar, flour and salt. Cook, stirring, on medium heat until slightly thickened (approximately 15 minutes). Stir a few tablespoons of the hot milk mixture into the beaten eggs. Return egg-milk mixture to saucepan and cook, stirring constantly, for 2 min. Remove from heat. Combine and blend well 1 cup of the hot milk mixture with the peanut butter. Then stir peanut butter into milk mixture. Cool. Add vanilla and light cream to milk mixture. Churn-freeze or freeze in ice cream machine according to manufacturers instructions. Source: The Complete Book of Homemade Ice Cream by Carolyn Anderson
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