Recipe - Peanut Butter Chocolate Ice Cream

2 Tall; (13 oz.) cans
evaporated milk, divided
2 Squares; (2 oz.) unsweetened
chocolate
2 Eggs
Three fourths cup Sugar
4 tablespoon Peanut butter; up to 6

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 manufacturer's
directions. Makes about 2 quarts.

Posted to recipeludigest by jeryder@juno.com on Mar 23, 1998