Description Edit

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.
Pb icecream

Peanut Butter Ice Cream

Ingredients Edit

  • 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 Edit

  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.


How to Make the Peanut Butter Ice Cream

How to Make the Peanut Butter Ice Cream

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