Peanut Butter Ice Cream

(from Lucianolinda’s recipe box)

Source: Southern Living- Elizabeth Hicks

Categories: frozen dessert

Ingredients

  • 1 (12 oz.) jar chunky peanut butter
  • 1 1/2 quarts half-and-half
  • 6 large eggs
  • 1 (14 oz.) can sweetened condensed milk
  • 1 cup milk
  • 1 Tbsp. vanilla extract
  • 2 cups sugar
  • 2 Tbsp. all-purpose flour

Directions

  1. Cook peanut butter, 2 cups half-and-half, and eggs in a Dutch oven over low heat, whisking constantly, 7 minutes or until a thermometer registers 160 degrees. Whisk in remaining 4 cups half-and-half, condensed milk, milk and vanilla/
  2. Combine sugar and flour; whisk into hot mixture until sugar dissolves.
  3. Pour into freezer container of a 5 quart hand-turned or electric freezer. Freeze according to manufacturer’s instructions.
  4. Pack freezer with additional ice and rock salt, and let stand 1 hour before serving.

  5. makes 1 gallon

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