Chocolate Peanut Butter Ice Cream

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2 (12 oz.) can PET® Evaporated Milk, divided

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3 large eggs

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3/4 cup sugar

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1/8 teaspoon salt

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1/2 cup creamy peanut butter

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3/4 cup chocolate syrup

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1 tablespoon vanilla extract

NUTRITION INFORMATION

Serving Size 1/12 of recipe, abt 1/2 c
Calories Per Serving 260
Total Fat 11g
Calories From Fat 100g
Saturated Fat 4g
Trans Fat 0g
Cholesterol 65mg
Sodium 160mg
Carbohydrates 34g
Dietary Fiber 1g
Sugar 30g
Protein 9g
Percent Daily Value*: Vitamin A 4%, Calcium 15%, Vitamin C 2%, Iron 4%.

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HEAT 1 can evaporated milk in medium saucepan over medium heat to 175°F. Whisk eggs, sugar and salt in medium bowl until well blended. Gradually whisk about one-third of hot milk into egg mixture. Return mixture to saucepan. Cook and stir over low heat until mixture reaches 160°F. Remove the custard from heat.

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WHISK peanut butter into custard mixture until smooth. Stir in chocolate syrup, vanilla and remaining can of evaporated milk until well blended. Fill a large bowl about halfway with ice cubes and very cold water. Set a 2-quart bowl inside the large bowl. Pour ice cream mixture into the 2-quart bowl. Stir until very cold, about 5 to 10 minutes.

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FREEZE in ice cream maker according to manufacturer's instructions. Pack frozen mixture into a freezer-safe container. Cover and freeze until firm, about 3 hours.

NUTRITION INFORMATION

Chocolate Peanut Butter Ice Cream

Chocolate Peanut Butter Ice Cream

Ingredients

Instructions

Chocolate Peanut Butter Ice Cream

Chocolate Peanut Butter Ice Cream

Ingredients

Instructions

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