Peanut Butter Ice Cream

Description
Senegal is the peanut capital of the world. It is therefore fitting to serve peanuts in some form at your Senegalese dinner. A fruit or vanilla extract always replaces the fruit juice and works for this, too.

Ingredients

 * 1 cup peanut butter, regular or sugar-free/reduced fat only
 * 1 14 oz. can of evaporated milk
 * 4 tbsp. lemon juice
 * ½ cup granulated sugar, white only
 * 1 cup sweetened, condensed milk
 * 1 cup all-purpose cream
 * ½ cup fresh milk, store-bought only
 * 1 cup crushed peanuts, optional

Directions

 * 1) In a 2-quart saucepan, immerse 1 14-oz. can evaporated milk in boiling water to cover and continue boiling for 20 minutes. Chill the can thoroughly for several hours, before preparing with a 2-quart bowl and the egg beater.
 * 2) Whip the chilled evaporated milk in the cold bowl with the egg beater.
 * 3) Add 4 tablespoons lemon juice and ½ cup sugar.
 * 4) In a 3-quart bowl, combine 1 cup peanut butter and 1 cup crushed peanuts (optional) with 1 can condensed milk and ½ cup fresh milk.
 * 5) Fold the whipped mixture carefully into the peanut butter mixture, until smooth.
 * 6) Pour into freezer trays or into a 6-cup mold and freeze. Serve cold and plain or with other desserts. Sell per piece, if desired.