Peanut Ice Cream

1. 1

   In 2-quart saucepan, immerse the unopened can of evaporated milk in boiling water to cover, and continue boiling for 20 minutes.

2. 2

   Chill the can thoroughly for several hours, along with a 2-quart metal bowl and egg beater.

3. 3

   Using the chilled egg beater, whip the cold evaporated milk in the cold bowl.

4. 4

   Add lemon juice and sugar.

5. 5

   In a 3-quart bowl, combine peanut butter, condensed milk, and milk.

6. 6

   Fold the whipped mixture carefully into the peanut butter mixture until smooth.

7. 7

   Pour into freezer trays or into a 6 cup mold and freeze.

* Per serving · 4 servings · Values may vary.

No additional tips available.