Peanut Ice cream

Directions

1. Immerse the tin of evaporated milk in boiling water, cover and continue boiling for 20 minutes.

2. Allow the can to cool and place in the fridge for at least 2 hours along with an egg beater or whisk.

3. Place a large bowl in an ice bath then add the chilled evaporated milk and whip until light and frothy with the egg beater.

4. Now add the lemon juice and sugar and beat in.

5. Meanwhile, add the peanut butter, condensed milk and whole milk to a 3l bowl.

6. Carefully fold-in the whipped evaporated milk mix and mix until smooth.

7. Pour into a 6-cup mold or a 1.5l ice-cream tub and freeze.

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