Chocolate Peanut Butter Ice Cream

Chocolate Peanut Butter Ice Cream
  • Prep Time: 20 Min.
  • Cook Time: 10 Min.
  • Yield: 1 1/2 quarts


  • 2 (12 oz.) can PET® Evaporated Milk, divided
  • 3 large eggs
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 1/2 cup creamy peanut butter
  • 3/4 cup chocolate syrup
  • 1 tablespoon vanilla extract


  • 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.
  • 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.
  • 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.
  • Nutritional Information Per Serving

    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%.

    *Percent Daily Values are based on a 2,000 calorie diet.