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Measurements

Peanut Butter Ice Cream - Bonbons

Yield: 4 Servings

2 Egg yolks
14 1/2 oz Can evaporated milk
1/2 c Peanut butter
2/3 c Sugar
1/8 ts Salt

Beat eggs well. Blend in the milk, peanut butter, sugar and salt and pour into freezer tray. Freeze until almost hard then pour into a bowl and beat until smooth. Return to freezer tray or molds and freeze until firm. Makes 4 to 6 servings *Try this with a hot fudge sauce and topped with peanuts. Chocolate bon bon Ice cream or other favorite flavor hard chocolate topping: Make sure the ice cream is hard frozen. Melt 12 oz of semi-sweet chocolate pieces and 1/2 cup margarine in the top part of a double boiler. Remove from heat but keep warm over hot water. Use a fork to dip ice cream balls into the chocolate, working as fast as possible. When you've dipped about 10 - 12 pieces, place then in the freezer and continue the dipping. After the chocolate is firm, you can wrap with foil or plastic wrap. For a variation with vanilla ice cream, add 1 Tab instant coffee to the melted chocolate. I have in a hurry, bought ice-cream at the market and with a melon spoon dipped the ice cream out into small balls, frozen them hard and then dipped in the chocolate as above. A quick delicious treat when you want that something extra but don't have the time to spend making it or if you have the time, after the first dipping and letting the chocolate freeze hard, dip a second time.


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