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Recipe Name: Peanut Ice Cream Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 8

1 1/2 Cup(s) Milk
1 1/2 Cup(s) Heavy Or Whipping Cream
1/2 Cup(s) Brown sugar, packed
6 Egg yolks, room temperatur
1 Cup(s) Unsalted peanuts, pureed
until smooth
1/3 Cup(s) Smooth peanut butter
Old-fashioned fudge sauce
Heat the milk and cream in medium-size saucepan until hot but
notboiling. Beat the sugar and egg yolks in large mixer bowl until
mixture formsa slowly dissolving ribbon when the beaters are lifted.
Slowly pour thehot milk into the yolk mixture, beating constantly.
Return mixture to saucepan and cook over low heat, stirringconstantly,
until thick enough to coat the back of a wooden spoon.Remove from heat
and cool. Stir the pureed peanuts and peanut butter into the cooled
mixture.Process in blender until smooth. Freeze mixture in an ice
cream maker, following manufacturer'sinstructions. Serve generous
portions of the ice cream with a pitcher of fudgesauce on the side.
(Use your favorite fudge sauce or see "Peanut BrittleIce Cream Pie with
Chocolate Sauce" in this cookbook.)ARKANSAS TODAY, CH 11,
KTHV-TV,BINGHAMFrom a collection of my mother's (Judy Hosey) recipe box
which containedlots of her favorite recipes, clippings, etc.
Downloaded from Glen's MMRecipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 322
Calories From Fat: 202
Total Fat: 23.7g
Cholesterol: 34.4mg
Sodium: 84.3mg
Potassium: 289mg
Carbohydrates: 22.3g
Fiber: 2.1g
Sugar: 17.4g
Protein: 9g

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