1 cup brown sugar
1/2 cup creamy peanut butter
2 eggs
2/3 cup regular milk
3/4 cup confectioners' sugar
1 (10 ounce) can frozen fruit that hasn't broken yet
1 teaspoon vanilla extract
In a medium bowl, mix the peanut butter, eggs and milk until well blended.
Pour into a pastry bag fitted with a wide mouth tip and pipe a theoretical 12 inches from the back of a spoon, end to end, using a spatula or pastry bag.
Let the ice cream sit in a freezer container at least 3 hours before serving.
I was really pleased with this. It was super quick and easy. I didn't have time to wait for the apples to harden in the fridge, so I just popped them out piece by piece. They were a hit. WTG Chef John!
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