Peanut Butter Chocolate Ice Cream
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INGREDIENTS
- 2 Eggs
- 2 2-oz squares unsweetened chocolate
- 3/4 c Sugar
- 4 tb Peanut butter ; up to 6
- 2 13-oz cans evaporated milk
INSTRUCTIONS
Combine 1 cup evaporated milk and chocolate in small saucepan. Cook over medium heat, stirring frequently, until chocolate melts and mixture is smooth. Beat eggs and sugar in large bowl until well blended. Beat in peanut butter until smooth. Stir in hot chocolate mixture. Stir in remaining 2 1/3 cups evaporated milk. Refrigerate until well chilled. Pour into ice cream freezer container and freeze according to manufacturers directions. Makes about 2 quarts. Posted to recipelu-digest by jeryder@juno.com on Mar 23, 1998
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1897g) | ||
| Recipe Makes: 1 | ||
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| Calories: 3207 | ||
| Calories from Fat: 1121 (35%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 124.5g | 166 % | |
| Saturated Fat 55.1g | 276 % | |
| Monounsaturated Fat 44.9g | ||
| Polyunsanturated Fat 13.1g | ||
| Cholesterol 2115mg | 651 % | |
| Sodium 874.9mg | 30 % | |
| Potassium 1817.9mg | 48 % | |
| Total Carbohydrate 493.5g | 145 % | |
| Dietary Fiber 20.5g | 82 % | |
| Sugars, other 473g | ||
| Protein 85.4g | 122 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 3207
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