Chocolate & Peanut Butter Ice Cream

• 1 cup sweet creamy peanut butter (such as Jiff)
• 2 ounces pasteurized liquid egg substitute (such as Egg Beaters)
• 2 teaspoons real vanilla extract
• 1 cup granulated sugar
• 1 cup unsweetened cocoa powder
• 2 cups heavy cream (no substitutes)
• 1 cup half-and-half (do not use fat free)

1. If you are using an electric ice cream maker with a removeable chamber, make sure your freezing chamber is already frozen according to the manufacturer's directions.
2. Combine peanut butter,egg substitutes,vanilla, sugar,and cocoa powder until very smooth.
3. Mix in cream and half& half and combine well.
4. Put this mixture into a pitcher, cover, and chill in the refrigerator at least 30 minutes or up to 8 hours.
5. When you are ready to make your ice cream, set your freezing chamber into your machine (or follow the instructions on your machine if you have a diffrent type of ice cream maker).
6. Stir the ice cream batter before adding to your machine and freezing according to the directions on your ice cream maker.
7. Once the machine is finished, place ice cream (which may still be a bit soft but should not be runny when done) into an airtight plastic freezer container and let harden to the consistency you prefer.
8. Homemade ice cream does not keep for more than a couple of days, so eat this up soon.

sweet creamy peanut butter, egg substitute, vanilla, sugar, cocoa, heavy cream

Taken from www.food.com/recipe/chocolate-peanut-butter-ice-cream-52557 (may not work)