- 1 1/3 cups sugar
- 1/3 cup cocoa
- 2 1/2 cups 2% reduced-fat milk, divided
- 3 large egg yolks, lightly beaten
- 1/2 cup fat-free half-and-half
- 1/2 cup reduced-fat creamy peanut butter
- calories 268
- fat 8.8 g
- satfat 2.9 g
- protein 7.7 g
- carbohydrate 42.4 g
- cholesterol 74 mg
- iron 1 mg
- sodium 147 mg
- caloriesfromfat 30 %
- fiber 2 g
- calcium 122 mg
How to Make It
Combine sugar and cocoa in a medium saucepan; add 1 cup milk, stirring with a whisk. Cook over medium heat 4 minutes or until hot. Gradually add about one-fourth hot milk mixture to eggs, stirring constantly with whisk. Add to remaining hot milk mixture, stirring constantly.
Add remaining 1 1/2 cups milk, half-and-half, and peanut butter, stirring with whisk until smooth. Cook 12 minutes over medium heat or until mixture reaches 160°, stirring constantly with whisk. Transfer mixture to a bowl. Cover and chill at least 1 hour, stirring occasionally.
Pour mixture into the freezer can of a 4-quart ice-cream freezer, and freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container. Cover and freeze 2 hours or until firm.