This recipe is part of the Georgia Peanut Commission collection of recipes dating back to the 70s. We hope you enjoy our retro collection.
- 2 eggs
- 1/3 cup sugar
- 1 cup creamy peanut butter
- 1/2 cup light corn syrup
- 2 cups heavy cream
- 1 cup milk
- 2 tsp vanilla
- 3/4 cup chopped, semi-sweet chocolate chips
In a medium bowl, beat eggs until frothy. Gradually beat in sugar until dissolved. Add peanut butter and corn syrup, beat until well blended. Stir in cream, milk and vanilla.
Add to ice cream maker. Follow manufacturer's instructions for making ice cream.
Stir in chocoloate bits. Freeze until firm.