Chocolate Peanut Butter Ice Cream

Chocolate Peanut Butter Ice Cream

  • Prep Time: 20 min
  • Cook Time: 10 min
  • Yield: 1 1/2 quarts
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INGREDIENTS:

  • 2 (12 oz.) cans PET® Evaporated Milk, divided
  • 3 large eggs
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 1/2 cup Jif® Creamy Peanut Butter
  • 3/4 cup Smucker's® Sundae Syrup™ Chocolate Flavored Syrup
  • 1 tablespoon vanilla extract

DIRECTIONS:

  1. HEAT 1 can evaporated milk in medium saucepan over medium heat to 175°F. Whisk eggs, sugar and salt in medium bowl until well blended. Gradually whisk about one-third of hot milk into egg mixture. Return mixture to saucepan. Cook and stir over low heat until mixture reaches 160°F. Remove the custard from heat.
  2. WHISK peanut butter into custard mixture until smooth. Stir in chocolate syrup, vanilla and remaining can of evaporated milk until well blended. Fill a large bowl about halfway with ice cubes and very cold water. Set a 2-quart bowl inside the large bowl. Pour ice cream mixture into the 2-quart bowl. Stir until very cold, about 5 to 10 minutes.
  3. FREEZE in ice cream maker according to manufacturer's instructions. Pack frozen mixture into a freezer-safe container. Cover and freeze until firm, about 3 hours.

NUTRITIONAL INFORMATION PER SERVING:

Serving Size (1/12 of recipe, abt 1/2 c), Calories 260 (Calories from Fat 100), Total Fat 11g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 65mg, Sodium 160mg, Total Carbohydrate 34g (Dietary Fiber 1g, Sugars 30g), Protein 9g; Percent Daily Value*: Vitamin A 4%, Vitamin C 2%, Calcium 15%, Iron 4%.

*Percent Daily Values are based on a 2,000 calorie diet.


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