Serves: 5
Total Calories: 662
Yield: 2 1/2 pints

4 cups half and half
3 cups dry milk powder
3 cups milk
1 1/2 cups peanut butter
1 1/2 cups sugar
4 teaspoons vanilla extract

In a large saucepan, combine half-and-half, powdered milk, and milk. Cook over low heat until granules have dissolved. Add the peanut butter and sugar and continue cooking until smooth, about 4 minutes. Add the vanilla and remove from heat.

Allow to cool before refrigerating until chilled. When completely cooled, add mixture to an ice cream freezer and follow the directions for your freezer model.

Nutritional Facts:

Serves: 5
Total Calories: 662
Calories from Fat: 219

More Recipes from the Peanut Butter Sweets Cookbook:
Party Poppers
Peanut Butter and Apple Cobbler
Homemade Peanut Butter Ice Cream
Peanut Butter Turnovers
Igloo Bombe
Peanut Butter Cups
Peanut Butter Souffle
Peanut Butter Mousse
Peanut Butter Banana Pops
Swirlies
Hobo S'mores
Cheesy Peanut Butter Ball
Apple Hearts