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RECIPES (Continued)
Peanut Butter Chocolate Chip Ice Cream
2 2/3 cups granulated sugar 2 Tbsp corn starch
½ tsp salt 1 /12 tsp vanilla
6 cups milk 4 eggs, beaten
2 cups heavy cream 1 1/3 cups half and half
1 ½ cup chocolate chips 1 cup peanut butter or melted peanut butter chips
Mix the sugar, corn starch, and salt in a large saucepan. Over medium heat, slowly stir in
the milk, stirring constantly. Very slowly, add the beaten eggs and continue to stir. Reduce
heat to low and cook until mixture thickens slightly. Slowly stir in peanut butter and whisk
until all peanut butter is combined and mixture is smooth. Slowly add vanilla, half and half,
and heavy cream. Pour into a large glass bowl and refrigerate for 2-4 hours or until mixture
has chilled. Remove from refrigerator. Pour mixture into the mixing canister and follow the
directions in the “Instructions” section. Do not fill the mixing canister more than 2/3 full, as
the mixture will expand during freezing. Stir in chocolate chips once ice cream is finished
churning and stir evenly.