Peanut Butter-Fudge Ice Cream
1 cup sugar
1 (6-ounce) package semisweet chocolate chips
2 cups milk
1/2 cup chunky peanut butter
2 cups whipping cream
1 teaspoon vanilla extract
Combine sugar, chocolate, and milk in top of double boiler; bring water to a
boil. Reduce heat to low; cook until sugar and chocolate melt, stirring
occasionally. Stir in peanut butter. Remove from heat; let cool slightly. Stir
in whipping cream and vanilla.
Pour mixture into freezer container of a 2-quart hand-turned or electric
freezer. Freeze according to manufacturer's instructions. Pack freezer with
additional ice and salt, and let stand 1 hour before serving.
YIELD: 2 Quarts