Peanut Butter-Fudge Ice Cream |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 1-1/2 quarts | 328 | 20g | 35g | 24mg | |||||
| INGREDIENTS: | ||
| 1 (6-ounce) package semisweet chocolate pieces (1 cup) | 2 cups milk | 1 cup sugar |
| 1/2 cup chunky peanut butter | 1 teaspoon vanilla extract | 2 cups half-and-half or whipping cream |
| 1 | In a medium saucepan, combine chocolate pieces, milk, and sugar. Stir over low heat until chocolate melts. Stir in peanut butter. Cool to room temperature. Stir in vanilla and half-and-half or whipping cream. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions; or follow refrigerator-freezer instructions. |