Tuesday, 12 May 2009
Peanut Ice Cream from Zimbabwe
Zimbabweans love ice cream in any form! This is smooth, creamy and very good - serve in a melon half for an exciting dessert or pour caramel sauce over it and top with whipped cream or a glace cherry! It is also Divine when served with bananas fried in butter and brown sugar with a dash of brandy! Make up your own combinations...........yum! 1 can sweetened condensed milk (14.5 oz.) 4 tablespoons lemon juice 1/2 cup sugar 1 cup peanut butter 1 can evaporated milk (12 oz.) or tinned cream 1/4 cup milk Immerse the unopened can of sweetened condensed milk in enough boiling water to cover and boil for 20 minutes. Do not let pan dry out or you will have condensed milk all over your ceiling! Remove the can from the water, let cool, and chill in the refrigerator for several hours along with a 2 quart non plastic bowl and the beaters of an electric mixer. Whip the chilled milk in the chilled bowl with the chilled beaters. Add the lemon juice and sugar and beat until blended. In another mixing bowl, combine the peanut butter, evaporated milk or cream, and milk and beat until combined. Carefully fold the whipped mixture into the peanut butter mixture, until the mixture is smooth. Pour the mixture into a large freezer container and freeze until firm - about 3 hours depending on your freezer. Garnish as wished and enjoy!