PEANUT BUTTER ICE CREAM I cups heavy cream (1 pint) 2 cups light cream (1 pint) 3/4 cup sugar 3/4 cup of smooth peanut butter 1-8 oz. chocolate bar, with or without nuts, cut or broken into small pieces (optional) Pour heavy and light cream directly into cream can. Add sugar. Stir to dissolve sugar with plastic spatula or wooden. spoon. Heat peanut butter over hot water in a double boiler until it reaches a pouring consistency, and add to cream in can. Stir until well mixed. If you wish, when ice cream is processed, fold in chocolate pieces and harden ice cream in freezer. 13 RECIPES ICE CREAM PISTACHIO ICE CREAM 2 cups heavy cream (1 pint) 2 cups light cream (1 pint). 1 cup sugar 1 Tbsp. almond extract 1/8 tsp. salt 3 drops green food coloring 1/2 cup chopped, unsalted pistachio nuts or 1/2 cup slivered almonds Pour cream directly into cream can. Add sugar, almond ex- tract, and salt. Stir with wooden spoon or plastic spatula until sugar dissolves. Fold nuts into mixture after process-
ing but before hardening.
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