Dhahran Theatre Group Cookbook, 1993
Ingredients:
1/2 Cup egg mix + 1/2 cup water (or 2 eggs)
2 Cups sugar
3 Cups liquid nonfat milk or whole milk/> 1 Cup peanut butter
2 Cans (13 oz.) evaporated milk
Directions:
Beat egg mix and water with egg beater or fork until free from lumps.
Add sugar and beat until well mixed. Add liquid nonfat milk, stir, add peanut butter.
Put mixture on low heat, stir and cook about 10 minutes until milted. Cool,.
Add evaporated milk. Beat well.
If you have an electric freezer now is your chance to use it; otherwise, pour into freezer trays and place in freezer for about one hour until ice crystals start to freeze around edges. Place in bowl and beat until smooth and fluffy. Return to freezer until it becomes ice cream.
Put plastic wrap on top of ice cream. This keeps it from becoming grainy.
Patsy Knox